Bone a rabbit, and chop into thick strips..

 Melt 400 grms of lard.

 Add 2 cloves of garlic and some thyme.

 Add 30 grms of salt per kilo of rabbit.

 Put the chopped rabbit into this mixture.

 Allow to simmer for 3 hours.

 Drain off some of the fat and shred the meat.

 Serve cold.

 Finely chop some onions, simmer and reduce with water,
sugar and vinegar.

 Take one small sea-bass per person, or one large
sea-bass for two.

 Remove the scales and gut.

 Fry the fish in olive oil, on a fierce heat.

 Put in the oven.

 Prepare a 'beurre blanc' sauce.

 Poach 3 oysters per person.

 Season the fillet of beef.

 Fry the meat on a fierce heat for 3 or 4 minutes.

 Roll out the flaky pastry, about 5 to 6 mms thick, and envelop the beef when cold, then moisten the pastry with egg yolk.

 Put into a medium-hot oven (150 - 170° C).

 Make the sauce. Cut 3 shallots into thin slices, add to the wine and reduce by half.

 Add half a litre of stock (or water) and half a litre of
cream.

 Allow to simmer, and season to taste.

 Whisk the sauce, adding a knob of butter.