French rabbit

Ingredients for French rabbit

Instructions for French rabbit

To prepare the French rabbit recipe, please follow these instructions:

The two back fillets of a rabbit are knocked as smoothly as possible, soaked with a mixture of finely chopped mushrooms, a little chopped onions, a little powdered thyme, a laurel leaf, chopped parsley, all tasted with salt and pepper and Little peppers.
The fillets are rolled together about this mixture and are tightly bonded with cotton yarn or the like. These roulettes are cooked slowly in the oven while still dripping with melted butter.

They are served with ripened rice with a sauce boiled on the urea from the rabbit, seasoned with thyme and boiled so much that it has a suitable consistency, with an egg yolk or two and a lump of butter.