Original subtitles

When these drivers decide to drop you off somewhere...

they aren't kidding.

Now, where do you suppose I'm at?

I must be in Paris!

Parlez-vous francais and oo-la-la.

I'm just gonna stroll down the boulevard...

and look over the monsieurs and the mademoiselles.

Nom de plume! A rabbit.

Just what I must have for the dinner menu!

Nuit de Noel! A rabbit!

Just what I must have for the dinner menu.

Vive a la carte!

What was that?

Something tells me this little gray hare's in the middle again!

En garde, rabbit.

I got him! I got the rabbit!

What's up, doc? What have you got in the tureen?

Monsieur, here I have the most beautiful rabbit!

Rabbit?

Mind if I have a peek at him?

But of course, monsieur. Regardez.

Sort of short-eared critter, ain't he, doc?

Monsieur Louie.

What have you to do with my rabbit?

Your rabbit? No, Monsieur Francois...

the rabbit, she is mine!

Au contraire, monsieur. The rabbit is mine, not yours.

If anybody was to tell me my rabbit wasn't mine...

I'd tweak his little pink tomato nose.

If anybody were to tweak my little pink tomato nose, I'd...

What a revolting display of temper.

I win!

Now, just an eau de cologne minute, doc.

- What's cooking? - You, monsieur.

- You're gonna cook me? - Oui, monsieur.

I am now preparing the delicious Rabbit Francois.

Okay. Of course, if you want something really good...

you can't beat a good old Louisiana Back-Bay Bayou Bunny Bordelaise...

a la Antoine.

A la Antoine? You mean the Antoine of New Orleans?

I don't mean Antoine of Flatbush.

Come on, buster, get with your cooking.

This recipe I must know.

Now what?

Monsieur will show me to cook this recipe, no?

No!

Monsieur, I insist that you show me.

If you insist.

Now, then. I'm the chef and you're the rabbit, see?

But I do not look like a rabbit.

I'll fix that in a jiffy. Here.

Open wide. That's it.

Now wiggle your nose.

Say, you make a swell rabbit, doc. See?

Thank you, monsieur.

And now for Antoine's recipe.

First, immerse the rabbit thoroughly in wine.

Then pickle.

Already I am pickled.

Shake well.

Then stuff with hot sauce, chili peppers, bay leaf, bay rum, hot mustard...

horse radish, mule radish, and a dash of Tabasco sauce.

Next, we dip liberally in flour. So.

And roll briskly with rolling pin. Knead gently but firmly.

Then pour into stew pot.

Now add sliced parsnips...

potatoes, asparagus, onions...

Skip the onions.

Monsieur Francois, the rabbit, she is mine.

You are expecting maybe Humphrey Bogart?

Monsieur Francois, what happened?

Monsieur le Rabbit, la...

he show me to cook the Louisiana Back-Bay Bayou Bunny Bordelaise...

a la Antoine.

Antoine? Nom de sad sack?

- Proceed, Monsieur le Rabbit. - Okay, doc, here we go.

Stop! You show this recipe to Monsieur Francois...

then you must show it to me.

All right, if you insist.

First, we fix you up like your friend here.

Now wine. Pickle.

Stuffing. Flour. Roll, knead...

and into the pot.

And, last but not least, a nice big carrot.

There, that'll put a kick in it.

And into la oven we go.

Don't they look yummy-yummy?

Vive Antoine!

Personally, I prefer hamburger.

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