Le Filet De Lapin A La Moutarde Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Rabbit filets,
1 cup: White wine,
1 pinch: Thyme,
2: Bay leaves,
2 tbsp: Oil,
3 tbsp: Creole mustard,
1 cup: Heavy cream,
Salt, to taste
Pepper, to taste
Directions:
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 LAZY DAISY CAKE 2
: [ 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
Source from luhu.jp
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;
ISBN 0-671-70817-1 ] Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 05 AUG 95 223535 GMT
Source from luhu.jp
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Game