Name: Lapin Farci aux Herbes (Rabbit stuffed with herbs)
Yield: Serves 4
Cuisine: French
Ingredients: 1 handful of mixed fresh herbs (including parsley, chives and chervil), coarsely chopped; 1 rabbit, about 1.5 kg/3¼ lb, skinned and cleaned, with its liver, kidneys, heart and lungs; 2 egg yolks; 100 g/4 oz goose fat; 2 garlic cloves, chopped; 50 g/2 oz bayonne ham, chopped; 2 slices of white bread, made into breadcrumbs; salt and freshly ground pepper; 100 g/4 oz small shallots; 100 ml/4 fl oz dry white wine; 20 g/¾ oz butter