♥ shhexycorin ♥

The rabbits must be taken alive; once captured you should blind them or keep them in a lightless box for a month to gorge on grass, carrots and cabbage. When they’ve reached four times their normal size, drown them in a snifter of Scrumpy.

Cooking Le Petit Lapin is simplicity itself. Simply pop them in a high oven for six to eight minutes and serve. The secret is entirely in the eating. First you cover your head with a funeral shroud. Then place the entire bunny into your mouth. Only its head should dangle out from between your lips. Bite off the head and discard.

Fresh out of the oven, the bunny will be so hot that you must rest it on your tongue while inhaling rapidly through your mouth.

When cool, begin to chew. It should take about 15 minutes to work your way through the skin and muscles, the delicately crackling bones, and on to the inner organs. The lungs and heart, saturated with cider from its drowning, are said to burst in a booze-soaked flower on the diner’s tongue. Enjoy with a good Claret.

Le Petit Lapin: feel their little bones crunch in your mouth!

This entry was posted on Friday, May 26th, 2006 at 8:37 pm and is filed under Corin's Cookbook. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.