Rabbit Papillotes

The recipe indicates only the rear of the rabbit; there is practically no flesh on the rib section and the forelegs, and although they are as nicely flavored as any part of the rabbit and are the least likely to dry out during cooking, they are too skimpy to serve, at least first. If more than one rabbit is being prepared, these pieces can be put aside with the heads for a stew. Otherwise, split the rib cage, marinate it and the forelegs with the rest, and put all four pieces into a single