Ingredients:
Rabbit, butter, flour, celery,
parsley, onion,
carrot, mushrooms, cloves,
spices, Burgundy, stock, capers, anchovies.
Preparation:
Cut up a rabbit, wipe the
pieces well on a dishcloth, flour them over and put them into a frying-pan
with two ounces of butter and fry for about ten minutes.
Then add half a stick of
celery, parsley, an onion, half a carrot, and three mushrooms, all cut
up, three cloves, a pinch of spice and salt, a glass of Burgundy, and the
same quantity of stock; cover the stewpan and cook for half an hour, then
put the pieces of rabbit into another stewpan and pass
the liquor through a sieve;
press it well with a wooden spoon, so as to get as much through as possible,
pour this over the rabbit and add four capers and an anchovy in brine pounded
in a mortar, mix all well together, let it simmer for a few minutes, then
serve hot with a garnish of croutons fried in butter.
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