1 / 2 a pound of finely chopped raw rabbit
1 ounce of panada
2 tablespoonfuls of brown sauce
2 tablespoonfuls of cream or milk
1 egg
Salt + pepper
mushroom or oyster sauce
Pound the rabbit until smooth, add the egg panada.
Salt and pepper to taste and when well mixed, pass through a fine wire sieve.
Stir in the cream or milk and brown sauce.
Press the preparation lightly into well greased darioles and steam gently until firm.
Unmould and serve with mushroom , oyster or celery sauce.
Cooking time 20 to 25 minutes to steam the darioles.
Sufficient for 6 or 8 persons
