| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Game |
6 |
Servings |
INGREDIENTS
| 6 |
|
Rabbit filets |
| 1 |
c |
White wine |
| 1 |
pn |
Thyme |
| 2 |
|
Bay leaves |
| 2 |
tb |
Oil |
| 3 |
tb |
Creole mustard |
| 1 |
c |
Heavy cream |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
|
ISBN 0-671-70817-1 ] Submitted By |
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;
WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 05 AUG 95 223535 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God is your Copilot – swap seats!”