(Recipe #102, page 101)
Take the saddle of the rabbit, carefully remove all skin and membrane, and carefully cut the filets away from the bones. Then cut pieces from the filets a bit over an inch thick and pound them; as in the preparation of other chops, insert into each cutlet a small rib from breast of the rabbit, lard them nicely, and sauté them in butter for 3 minutes until done. While they are cooking, sprinkle some fine salt over them.
Arrange the chops nicely in a circle on a platter with the larded side up, filling the center with an elegant ragout of truffles, mushrooms, and dumplings prepared from the remaining meat of the rabbit. The bones and scraps can be used to advantage in preparing the gravy for the ragout.
Translated by David Green.