Rabbit À La Bordelaise Recipe

Chop up some cold chicken into small squares, mix with a thick white
sauce, and let it heat. Put it on a hot dish and cover with fried onions.
Put chipped potatoes at the ends of the dish and a boiled chicory at
either side. This excellent dish has received distinction also from its
name, that of the heroic and ingenious burgomaster of Brussels.
[_M. Stuart_.]

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