No. 861 Lapereau sauté aux truffes.
Procure two nice young rabbits, which cut into twelve pieces, being two legs, two shoulders, and two nice pieces from the back of each; put four ounces of butter in a thick-bottomed sauté-pan; when melted lay in the pieces and proceed as directed for petits poulets sauté aux truffes (No. 820). Lapereau sauté aux champignons is done the same, using mushrooms instead of truffles, and lapereau sauté aux fines herbes, by using a sauce fines herbes (No. 26) instead of the brown sauce, and omitting both the truffles and mushrooms.