Beurre manie - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Flour |
| 2 | tablespoons | Butter |
Directions
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