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Two Shalots (One clove of Garlic)

One clove of Garlic.

One pint Poivrade Sauce.

Cut the rabbit in pieces; fry, or sauté it in the butter: add the shalot, onion, and the brown sauce; put it in the oven for one hour, being careful it does not burn. Twelve small new potatoes, previously cooked, may be added to this, or pieces of cauliflower or croûtons of fried bread.