In a small bowl lightly beat the eggs, thyme, ¼ teaspoon salt and white pepper. Heat a 7-inch crepe or omelette pan over medium-high heat. When hot add ½ teaspoon oil and half of the egg mixture. Shake the pan while briefly stirring the eggs with the back of a fork, then pat out to an even thickness. When the eggs just start to brown (20 to 30 seconds) flip over with a spatula and cook until set (5 seconds). Cool on a plate and repeat with the remaining oil and egg mixture. Cover and set aside.

To bone the rabbit, lay it on its back and remove any organs and fat from the cavity of the body. Slit the breast open to the neck so shoulders lie down flat. Remove the first joint from the front legs. Cut down the length of the front leg bone, shoulder to end, exposing it. With the tip of a small knife carefully free the leg bone and shoulder blade from the meat and detach.

Run the tip of your knife between the ribs and the muscle covering them, being careful not to create holes. Peel back the meat to the spine on each side cutting away as little meat as possible. Beginning at the neck scrape the meat away from the spine freeing it as you go. Work down toward the tail loosening the meat gently until the entire spine can be pulled free to the hind legs.

Cut the meat away from the flat pelvic bone to expose it. Cut down the length of the leg bone exposing it. Free the bone from the meat, being careful around the knee joint. Detach from the spine. Continue scraping the meat from the spine to pull the skeleton free. Check the meat for any small bones that you may have missed.

Fold the forequarters meat down over several inches of back to build up that area. Butterfly the loins (round rolls of meat on either side or the spine) out to help build up the outer flaps. Butterfly the leg meat to build up the gap between the loin and the hind leg. The rabbit should now be in a rectangular shape of fairly even thickness. Do not worry about holes, as the meat will come together during cooking.

Preheat oven to 350°F.

Put the rabbit onto a 16- by 12-inch piece of cheesecloth, or parchment paper. Re-form into a rectangle patching any holes. Sprinkle with ³/₄ teaspoon salt, the black pepper and garlic. In single layers, covering the entire surface of the rabbit, lay first the prosciutto, then the two omelettes and top with the chard leaves. Lay the red pepper strips down the center. Starting with the long side, roll the rabbit tightly over the stuffing using the cheesecloth to help you. Twist the ends closed and secure tightly with kitchen string. Wrap securely in foil and twist the ends closed.

Place the roll on a cookie sheet and bake for 30 to 40 minutes, until the internal temperature reaches 140°F, or the juices run clear when the meat is pierced. Chill well in the wrapping, at least two hours. (The roll can be stored, refrigerated, for up to 3 days.) To serve, slice into ½-inch thick slices and if desired brush with cold chicken stock or olive oil to make them shine.

Makes 8 servings.