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Classic
Cook Books
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page 332
Fried rabbits.
Flay them and clean them; pack them in a deep vessel with rosemary, basil and
thyme, and put them away in a cool place for 24 hours. Then fry and serve them
as hare, but pour on them a few drops of vinegar.
Calfs brain.
Soak the brain, cut in two and boil in strong bouillon. Then cut it in long but
not very thin slices. Put them in a circle on the platter with a slice of fish
farce between each slice of calfs brain. Garnish with anchovis, pepper,
cucumbers and boiled pork slices. Pencil the circle with beaten yolks and leave
it for a few minutes in the oven. Then fill the empty middle with a stew of
crabs tails and red sauce.
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