Fricassee Of Rabbit
|Stock/Water||2 1⁄2 Cup (40 tbs) (to cover meat)|
|Onions||2 , sliced|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Small mushrooms||2 Ounce (8 nos.)|
If rabbit is not available, chicken may be used instead.
Method Blanch rabbit by putting in cold water, bring- ing to a boil, draining and refreshing under cold water.
Trim away any skin and neaten the pieces with scissors.
Put rabbit into a shal- low pan, barely cover with stock or water and add sliced onions.
For a more delicate flavor, first blanch onions (put in cold water, bring to a boil and drain).
Add bouquet garni, cover and simmer 1-11/2 hours, or until very tender.
Strain off liquid and measure 2 cups.
In a saucepan melt 3 tablespoons of the butter, stir in flour and cook for half a minute.
Cool a little, add liquid and bring to a boil, stirring.
Boil steadily until reduced to the con- sistency of heavy cream.
Add the half and half and bring sauce just back to a boil.
Melt the remaining tablespoon of butter in a pan and add mushrooms.
Saute them gently until soft and add to the sauce.
Trans- fer rabbit to an ovenproof serving dish, spoon over sauce, cover and leave in a warm oven for 5 minutes before serving.
(This allows the flavor of sauce to penetrate meat.) The meat of a rabbit is fine-grained practically all white with a mild'Ha Because of its similarities to Chicket can be prepared in many of Cheas ways-fried, broiled, roasted, braisec fricasseed (as this recipe).
Rabbit salt available from good supermarket1 comes frozen, but is worth investiga for its interesting flavor.