| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Game |
6 |
Servings |
INGREDIENTS
| 6 |
|
Rabbit filets |
| 1 |
c |
White wine |
| 1 |
pn |
Thyme |
| 2 |
|
Bay leaves |
| 2 |
T |
Oil |
| 3 |
T |
Creole mustard |
| 1 |
c |
Heavy cream |
|
|
Salt, to taste |
|
|
Pepper, to taste |
INSTRUCTIONS
Marinate the rabbit filets in 1/2 cup of the wine and the thyme and
bay leaves for 24 hours. Saut# the rabbit lightly in the oil, then
remove the rabbit from the pan. Add the remaining wine and the Creole
mustard to the pan and simmer for 5 minutes. Remove from the heat and
blend in the cream and salt and pepper to taste. Slice the rabbit
filets lengthwise into strips. Place the sauce over the rabbit and
serve. : { Submitted by Chef Michel Marcais, La Fete 1984 } :
[ The Legends of Louisiana Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ] Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
SAT, 05 AUG 95 223535 GMT From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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