Dress the rabbits as directed for lapereaux à la tavernière, but putting
only half the quantity of onions; when you take out the rabbits add a
quart of fresh boiled young green peas, (you do not take out the onions
as previously,) season with a little sugar and salt, dress the rabbits
on a dish, and sauce over; the sauce requires to be rather thick, but
yet not too thick; if too thin it would have a bad appearance, and if
too thick it would be unpleasant eating.