Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Rabbit filets |
| 1 cup | White wine |
| 1 pinch | Thyme |
| 2 \N | Bay leaves |
| 2 tablespoons | Oil |
| 3 tablespoons | Creole mustard |
| 1 cup | Heavy cream |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
| \N \N | ISBN 0-671-70817-1 ] Submitted By |
Marinate the rabbit filets in ½ 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 LAZY DAISY CAKE 2
: [ The Legends of Louisiana Cookbook; Sheila Ainbinder; WARING@... (SAM WARING) On SAT, 05 AUG 95 223535 GMT