From:
The Thorough Good Cook
Entrees: 12. Scollops of Rabbits
Take three
rabbits (or any
number, according to the number of
guests: this recipe will serve as well for one as for six rabbits); detach the
fillets, tear off the
sinews; then scollop the fillets, keeping your
knife on a
slope; flatten them with the
handle of your knife; put the scollops into a
sauté-
pan with some
clarified butter; have ready some
truffles peeled and cut into slices of the same size as the scollops; mix them with the rabbits in the
butter, with
salt and
pepper. "Toss" the whole a little while before
dinner-time, drain the
butter, and put the scollops into the
sauce, in order that the truffles may give their flavour to it, and likewise to the
meat. You may procure preserved truffles in bottles at any good
Italian warehouse; still, I am rather wary of prescribing them. Unless they are forwarded directly from abroad, and cased in the
earth from which they have been dug, they rarely possess any
distinctive flavour.
Garnish the edges of the
dish with sippets.