Place a 3 pounds cut-up rabbit into a pot of boiling salted water and cook, skimming off scum until no more forms. Dice 1 carrot, 1 small parsnip, 1 slice celery, 1 leek, 1/4 head cabbage, 1 onion, and 1 kohlrabi (all peeled and washed), and add to pot.

When boiling resumes, reduce heat and cook covered until meat is tender. Remove rabbit and transfer to heat-proof dish. In saucepan, melt 5 Tablespoons butter, stir in 5 Tablespoons flour, and brown slightly. Add enough of the rabbit-vegetable stock to get a nice, pourable sauce, stir until lump-free, simmer several minutes and season to taste with salt, pepper, and sugar.

Add the soup vegetables and simmer under cover 10 minutes. Then switch off heat and let stand. Beat 1 raw egg yolk and stir into sauce until fully blended. Sprinkle rabbit with chopped parsley, drench with vegetable sauce, and bake 15 minutes in 375 degree Fahrenheit oven.