Cream of Rabbit
Take the fillets of the back of two rabbits; scrape and pound in a mortar with one ounce of butter, the yolks of two eggs; soak two slices of bread in sweet milk, press the milk out and pound in the mortar; pass through a wire and hair sieve. Switch a glass of cream and the white of the two eggs, and add to the pounded rabbit. Steam in timbale moulds, covered with white paper for fifteen minutes. Serve with a cream sauce, and fill the centre with a few whole tomatoes, stewed in a glass of water, with a half-ounce of butter; pepper and salt.