Rôti de Lapin avec ses Petities Saucisses from A Table in Provence by Leslie Forbes

Name: Rôti de Lapin avec ses Petities Saucisses from A Table in Provence by Leslie Forbes
Ingredients: Liver & heart of rabbit, finely chopped (if available); 5 oz/150 g veal or lean beef, minced; 1 egg, beaten; ¼ tsp/1.25 ml nutmeg; small handful thyme, finely chopped; salt; pepper; oil for stuffing; 2-3 oz/75 g mushrooms, finely chopped; small handful chard or spinach, parboiled & finely chopped; 2 oz/50 g bacon, minced; 1 tbsp/15 ml grain mustard; A few sprigs fresh thyme; enough thin rashers of bacon to cover rabbit; 3 cloves garlic crushed; 1 medium onion, finely chopped; 3 bay leaves; 2 tbsp/30 ml olive oil; 1 handful breadcrumbs, soaked in milk & squeezed out; 1 clove garlic, crushed; 1 tbsp/15 ml cognac; 1 4-5 lb/2-2.2 kg fresh (not frozen) rabbit, if available, or 2 2-2½ lb/1 kg rabbits; ½ pt/300 ml red wine

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So profusely does wild thyme grow in Provence that the poet Aubanel went into Paptures on discovering Provençal shepherdesses whose feet were thyme-scented from walking barefoot through the...

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Ingredients

Liver & heart of rabbit, finely chopped (if available)
5 oz/150 g veal or lean beef, minced
1 egg, beaten
¼ tsp/1.25 ml nutmeg
small handful thyme, finely chopped
salt
pepper
oil for stuffing
2-3 oz/75 g mushrooms, finely chopped
small handful chard or spinach, parboiled & finely chopped
2 oz/50 g bacon, minced
1 tbsp/15 ml grain mustard
A few sprigs fresh thyme
enough thin rashers of bacon to cover rabbit
3 cloves garlic crushed
1 medium onion, finely chopped
3 bay leaves
2 tbsp/30 ml olive oil
1 handful breadcrumbs, soaked in milk & squeezed out
1 clove garlic, crushed
1 tbsp/15 ml cognac
1 4-5 lb/2-2.2 kg fresh (not frozen) rabbit, if available, or 2 2-2½ lb/1 kg rabbits
½ pt/300 ml red wine