Beurre manie - great chefs

Yield: 4 servings

Measure Ingredient
2 tablespoons Flour
2 tablespoons Butter

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

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