Having cleansed the rabbit, split the under part of the vent, run the knife through the sinews under the thighs, open the breast so as to lay the rabbit out flat, and use two small wooden skewers to secure its shape; it must then be lightly fried in a sautapan with butter, pepper and salt, until three parts done; and as soon as become partially cold, it is to be egged and crumbed, sprinkled over with clarified butter, and crumbed again. Twenty minutes before sending to table push the rabbit in a sharp oven to colour it of a golden brown, and when done through, dish it up on some Tartare sauce, No. 38; garnish round with Piccallila, and serve.