Recipe - Beurre Manie - Great Chefs

2 tablespoon Flour
2 tablespoon Butter

For the beurre manie, simply melt the butter in a saute pan, add the
flour and then cook over medium heat for a minute or two to take the
"floury" flavor out of the mix.

Pour the sauce over the rabbit and serve.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gerard Crozier, Crozier's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini