1-ounce plain (all-purpose) flour
Salt and freshly ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 young rabbit per person, fillets and leg meat removed
1 egg white
1 slice good bacon per two rabbit fillets
Sorrel or sage leaves
4 ounces (1 stick) butter
1 onion, finely chopped
Glass white wine
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