INGREDIENTS

INSTRUCTIONS

For the beurre manie, simply melt the butter in a saute pan, add the
flour and then cook over medium heat for a minute or two to take the
"floury" flavor out of the mix.
Pour the sauce over the rabbit and serve.
Source: Great Chefs of New Orleans, Tele-record Productions
:    Box 71112, New Orleans, Louisiana - 1983
:    Chef Gerard Crozier, Crozier's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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