Clean and dice the greens and shallots (I). Skin the rabbit legs. Cut the meat from the bones, remove the tendons. Chop the bones and fry with the meat cuttings in clarified butter (I) until golden brown.
Add the bay leaf, peppercorns, diced vegetables and cloves, fill with the soup and simmer uncovered for about 1 hour quietly to 250 ml (based on 6 servings).
Skim the soup occasionally and then pour it through a hair sieve.
In the meantime, pass the rabbit meat twice through the fine disc of the meat grinder. Peel the garlic and the remaining shallots, dice very finely and sauté in the clarified butter (Ii) until translucent. Chop the parsley, stir in half and cool. Dice the bread rolls. Heat the milk, turn the buns in it to the other side and also cool.
Pass shallot mixture and buns twice through the fine disk of the meat grinder. Chop half of the capers. Knead into the meat with the grated lemon peel and the egg yolk, season with salt and pepper.
Blanch the savoy leaves in salted water for 2-3 minutes, rinse in iced water, drain on towels and dry. Remove the center ribs in a wedge shape.
Place the farce on the bottom of the savoy leaves, folding the sides up over the filling. Roll the leaves into roulades and tie with spaghetti.
Heat the remaining clarified butter in a roasting pan. The roulade
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