Remove the fore-part of a rabbit leaving the saddle and legs in one piece. Split the two legs at the pelvic girdle so that they lay flat; half roast in the oven.
When ready, flour, egg and breadcrumb, sprinkle with melted butter and grill gently.
Arrange on a dish, surround with slices of blanched and grilled bacon and place a bouquet of straw potatoes at each end.
Serve accompanied with a Sauce Duxelles made with Mousserons.