Ingredients:
Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms.
Preparation:
- Cut
up a rabbit, wipe the pieces, flour them over, and fry them in butter until they
are coloured all over.
- Pour a glass of Chablis over them, add some
chopped parsley, half an onion, three mushrooms, salt, and a cup of good
stock.
- Cover the stewpan and cook on a moderate fire for about three-quarters
of an hour. If the stew act too dry, add a spoon of stock occasionally.
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