Rabbit And Onion Blanquette
|Rabbit||1 , jointed|
|Streaky bacon||4 Ounce, rinded and chopped (100 Gram)|
|Onion||1 Large, skinned and studded with 3-4 cloves|
|Cloves||4 (Studded With Onion)|
|Water||1 Pint (600 Milliliter)|
|Onions||8 Small, skinned|
|Butter||1 Ounce (25 Gram)|
|Flour||30 Milliliter (2 Level Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter)|
Put the pieces of rabbit, bacon, large onion, bouquet garni and water in the pressure cooker with the well washed head of the rabbit and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 12 minutes.
Reduce pressure quickly.
Remove the head, bouquet garni and onion and pour off 300 ml (1/2 pint) stock.
Add the whole onions and put on the lid.
Bring the cooker back to high (15 lb) pressure and cook for a further 6 minutes.
Meanwhile melt the butter in a saucepan and stir in flour.
Remove the pan from the heat and gradually stir in the reserved stock and milk.
Return pan to heat and bring to the boil, stirring, until the sauce thickens; cook for about 2 minutes.
Remove the pressure cooker from the heat and reduce pressure quickly.
Put the drained rabbit and onions in a casserole and pour over the sauce.
Garnish with bacon rolls.