Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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