Cover the bottom of a large pan with oil and fry the rabbit joints, browning them. Hash the onion very fine. Remove the browned rabbit joints and simmer the onion in the same oil; add salt, pepper and the crushed tomatoes and cook on a very low heat for ½ an hour.
Put the rabbit back in the pan, add thyme, the bayleaf, and cook in this for 1½ hours, either on top of the stove, covered, or in earthenware in the oven. After 1 hour lubricate with the glass of red wine.
While the rabbit joints are cooking, chop the almonds and pound them to a paste with a little salt, in the mortar, with the garlic and peppercorns. This picada is added to the dish ¼ of an hour before it is ready.
Soak the prunes unstoned for an hour, then simmer them barely covered with water in a little pan with lemon slices, for half an hour with the pine kernels added at half time. Drain and add to the rabbit’s sauce a few minutes before serving, the, picada having already been put in.
This dish has a beautiful dark colour. Prepared by Senyora Solé in the restaurant Pi at Vendrell, perfectly delicious, it was confided in the above details to Irving Davis.