Ethel Barrymore
RABBIT SAUTÉ Have a rabbit cut in pieces. Put meat and a few small onions in a saucepan with a little hot butter and lard. Sprinkle with a scant tablespoon flour.
Have ready a large glassful of white wine which has been put in a separate saucepan and allow to simmer for two or three minutes. Pour wine over the rabbit and add a bouquet of parsley, thyme and bay leaf.
Add water if necessary. Cook slowly over a low flame for about one hour.