Recipe - Le Filet De Lapin A La Moutarde

6 Rabbit filets
1 cup White wine
1 pn Thyme
2 Bay leaves
2 tablespoon Oil
3 tablespoon Creole mustard
1 cup Heavy cream
Salt; to taste
Pepper; to taste

Marinate the rabbit filets in One half cup of the wine and the thyme and bay
leaves for 24 hours.

Saut# the rabbit lightly in the oil, then remove the rabbit from the pan.
Add the remaining wine and the Creole mustard to the pan and simmer for 5
minutes. Remove from the heat and blend in the cream and salt and pepper to
taste.

Slice the rabbit filets lengthwise into strips. Place the sauce over the
rabbit and serve.

: { Submitted by Chef Michel Marcais, La Fete 1984 }

: [ The Legends of Louisiana Cookbook; Sheila Ainbinder;
ISBN 0671708171 ] Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 05 AUG 95 223535 GMT

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