From:
The Thorough Good Cook
Entrees: 16. Turban of Fillets of Rabbits.
Take four young rabbits; detach the
fillets, also the inside
fillets; the eight large ones should be neatly larded with
bacon and the eight smaller garnished with truffles, according
to fancy, or thus: Lay them on the table, and with a very
sharp
knife make slanting incisions from one end to the
other; then take a round cutter the width of the fillet, and
scoop some pieces out of large truffles, and with a sharp
knife slice them as thin as possible; place in each
incision a
round piece of truffle, and press the flesh close-the
truffle
will then remain in place. Make a farce of the
flesh of the
legs of the
rabbit; then cut a piece of bread for the centre
of the dish, cover the
bread with slices of fat bacon-it will
be more easily removed, when the turban is done, if the
bread is divided into four pieces; raise the farce equally
round the bread on the dish it is to be served on, form it into
the shape of a turban, then place the eight large fillets in a
slanting form all round the
turban, equally divided, and
between each a small fillet with truffles; press them lightly
to make them
secure, cover the whole with layers of bacon
and thin white paper, and tie string round the paper ; these
bake in an oven, not too hot. When you think the farce is
sufficiently set, remove the bread which is inside (before you
take off the bacon) by taking out one quarter at a time, and
then take off the outside covering;
glaze the fillets, and
insert a ragout of cocks'-combs, truffles, and
mushrooms in
the opening where the bread was taken out.