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Nom Nom Nom.
The arrival at the coast was occasion for wonderment of many kinds -- the joy of diving into bracingly cool water, and also of enjoying boned stuffed rabbit afterwords. This is my mother-in-law's recipe, which will also work well with boned chicken (pictured here), and (we think) with turkey breast. In summer it's excellent served cool, whereas it's nice hot when it's cold outside. To serve 4-6, you'll need:
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