Le Lapin en Cabessal

Stuffed rabbit in the shape of a headband

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Some families in our village, even if they have no other livestock, keep a few rabbits in a hutch. Apart from their value for the table they amuse the children and grandchildren. This local recipe, and its curious name, goes back to when the women, who had to carry the pails of water from the well on their heads, rolled a towel or piece of cloth into a crown which they wore to support the weight – the cabessal. This dish takes the name because the rabbit’s fore and hind feet are tied