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STEWED YOUNG RABBIT
Bone the rabbits completely, cut the flesh into large dice, salt, pepper, mix. Pare the carrots, skin the onions, slice both finely. Bard a pëtÄ terrine dish, put in the pieces of rabbit in alternate layers with the carrots, onions, thyme leaves and crumbled bay leaf. Sprinkle with prune brandy to moisten the meat well, cover with a piece of bard, cover with the lid and bake in a double boiler in the oven (300íF) for 4 hours. Meanwhile, put the rabbit bones into a large saucepan. Cover with water, add the bouquet garni, salt and pepper, cook for 1 1/4 hours. Sieve, skim the fat off and flavor the aspic with a little prune brandy. When the terrine is baked through, leave to cool, skim the fat off and top with the aspic. Chill in the refrigerator for 48 hours. Serve with a well seasoned green salad.
