No. 860 Cotelettes de Lapereau aux petites racines.
Fillet three rabbits, cut each fillet in halves and shape them in the form of cotelettes, sticking a piece of the rib-bone of the rabbit in at the thin end, egg, bread-crumb, and fry them in oil of a light brown colour, dress in crown, glaze them lightly, and sauce as directed for grenadins de veau (No. 692).
The legs and shoulders may be used for pies, curries, or fricassées, which I give in my Kitchen at Home.