quarters full. Mix the vinegar and
sugar well together and add to the
hare when it is nearly cooked.
Add a dessertspoonful of grated
chocolate, a handful of shredded
almonds, and stoned raisins, and
finish cooking.
LAPIN AU COULIS DE LENTILLES
Cut a rabbit in large pieces,
sauté it with bacon and fat. Pour
over a glass of white wine or cider,
let it bubble a minute or two to
reduce, then add seasoning and
aromatic herbs. Cover the pan and
simmer until the rabbit is tender.
Have ready a purée of brown