Rabbit In Mustard Sauce
|Fryer rabbits||2 1⁄2 Pound, cut in serving pieces (2 Whole)|
|Salt||1 1⁄2 Teaspoon|
|Flour||1⁄4 Pound (1/2 Cup)|
|Warm brandy||3 Tablespoon|
|Minced green onion||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Small whole mushrooms/Quartered large mushrooms||1 Pound|
|Dijon style mustard||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Egg yolks||3 , slightly beaten|
|Chopped parsley||1 Tablespoon|
Sprinkle rabbit pieces with salt, then dust with flour, shaking off excess.
Melt 5 to 6 tablespoons of the butter in a wide frying pan, and brown rabbit pieces, without crowding; place browned pieces in a 3 1/2 to 4-quart casserole.
To the last rabbit in the frying pan add the warm brandy and set afire.
Place this rabbit and all juices in the casserole and keep warm.
Meanwhile cook the onion, parsley, and mushrooms in remaining butter (adding a little more if needed) until onion is soft, but not browned.
Blend in the mustard, cream, and lemon juice and bring to a boil.
Pour over the rabbit in the casserole.
Cover and bake in a hot oven (375°) for about 45 to 55 minutes or until rabbit is tender enough to pierce easily.
Drain liquid into the wide frying pan and bring to boiling; boil rapidly 1 minute.
Blend some of the hot liquid with egg yolks, then return mixture to pan.
Cook, stirring constantly, until sauce is thickened; do not boil.
Salt to taste.
Pour sauce over rabbit, and sprinkle with chopped parsley.