Rinse the rabbit legs, dry them and cut the meat into 5 to 6 equal pieces each. Press the garlic clove through a press and rub it into the meat. Season everything together with salt and pepper.
Rinse the kitchen herbs, dry them, remove the coarse stems and chop them finely. Mix the yolks and mix with the herbs. Remove the crust from the toast and finely grate the white.
Roll the meat in the flour and tap off excess flour. Then turn it in the egg and herb mixture and then in the toast crumbs on the other side.
Heat the olive oil in a deep frying pan and bake the rabbit pieces in it on all sides until done.
Serve with: fresh white bread and a mixed leaf salad, also with Agnes Sorell sauce.
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