Preparation:

• Cut up a rabbit, wipe the pieces well on a dishcloth, flour them over and put them into a frying-pan with two ounces of butter and fry for about ten minutes. 

• Add half a stick of celery, parsley, an onion, half a carrot, and three mushrooms, all cut up, three cloves, a pinch of spice and salt, a glass of Burgundy wine, and the same quantity of stock; cover the stewpan and cook for half an hour.

• Put the pieces of rabbit into another stewpan and pass the liquor through a sieve; press it well with a wooden spoon, so as to get as much through as possible, pour this over the rabbit and add four capers and an anchovy in brine pounded in a mortar, mix all well together, let it simmer for a few minutes, then serve hot with a garnish of croutons fried in butter.