As this recipe hails from Provence, the " mystic bulb," as Alexandre Dumas calls garlic, again enters in the composition of a most excellent way of cooking rabbit, but it can, in this case, be omitted and replaced by a little onion.


A young rabbit, a few slices of cold veal, 2 or 3 rashers of fat bacon, shallots, parsley, thyme, 1 bay leaf, a few carrots and onions, 3 or 4 cloves of garlic, 1 glass of white wine, butter, salt and pepper.


Cut the rashers into small dice, and cook in butter with the shallots and other herbs. Then add the veal, finely chopped, mix thoroughly, season with salt and pepper and the garlic. Cook for a few minutes, then stuff the rabbit with this mixture. Put a layer of rashers in a large saucepan, with carrots and onions, and a little butter, and braise the rabbit till quite tender. Dish up, add the white wine and strain the gravy over it.