Name: Rabbit Papillotes (Lapin en Papillotes)
Yield: Servings: 4
Cuisine: French
Ingredients: Finely crumbled mixed dried herbs (thyme, oregano, savory, marjoram—your choice); ¼ cup olive oil; Snail butter (1 large clove garlic pounded to a paste, 2 heaping tablespoons finely chopped parsley, large pinch finely ground mixed dried herbs, salt, pepper, 3 tablespoons butter, all mashed together until thoroughly mixed); Salt, pepper; The saddle of the rabbit, cut across into two equal sections and the two hind legs

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

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