Rabbit In Chive Sauce

Preparation:

Preparation: Prepare a sauce as follows: melt 1 tablespoon of butter in a saucepan and add 1 teaspoon of white flour. Add 1 anchovy fillet, 1 handful of pickled capers, 6 sliced onions, 1 tablespoon of chopped parsley, half a stock cube and a cup of water. Cook over a low heat for half an hour and then coarsely pass the mixture (a vegetable mill with large holes will do). In the meantime, you will have cooked a whole rabbit in a very hot oven, sprinkled with salt, after having cleaned it well, washed it and wrapped it in lightly buttered aluminum foil, together with two sprigs of rosemary. Leave the rabbit in the oven for an hour: remove it from the foil, cut it into small pieces, cover it with the sauce and serve.