High-class cookery made easy

by Mrs. J. Hart

ENTRÉE RABBIT À LA TARTE.

Take the fillets of two young rabbits, flatten them with a rolling-pin dipped in cold water. Dip in beaten egg and bread-crumbs, and fry a light-brown colour. Dish in a corner-dish, with a ring of mashed potatoes. On the bottom of the dish serve with sauce à la tarte.

These entrées will be found most economical for housekeeping, when served before dinner or for lunch with cold roast beef, garnished and glazed in the way described for glazing hams or tongues.

All entrées should be dished with a ring of mashed potatoes, or a ring on the bottom of the dish of rice, and dished in a circle, a garnish of vegetables in the centre, and sauce round the base.