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Rabbit Soup

Remove skin, cut feet, tail and head from a very small fresh rabbit, then cut it in half-inch-square pieces. Place in a saucepan with six branches very clean celery, an onion, a seeded green pepper and two leeks cut in small squares, add an ounce butter and gently brown for ten minutes. Sprinkle with an ounce flour, stir well, brown for five minutes more, pour in two quarts and a half water, a gill red wine and two minutes more, pour in two quarts and a half water, a gill red wine and two gills demi-glace. Tie in a bunch two branches parsley, a branch chervil, sprig thyme, bay leaf and sprig sage, add to soup with two teaspoons salt and half teaspoon pepper, then let gently boil for an hour and a half, mixing once in a while. Remove bouquet, add two tablespoons sherry, lightly mix, pour soup into a tureen and serve.