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Rabbits White Fricassee Of No 2

(Poultry.) - (The Lady's Own Cookery Book)

Take the yolks of five eggs and a pint of cream; beat them together, and

put two ounces of butter into the cream, until the rabbits are tender.

Put in this liquor to the rabbits, and keep tossing them over the fire

till they become thickened, and then squeeze in a lemon; add truffles,

mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat

balls, or any of these.

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