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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

CUISSES DE LAPIN A LA MOUTARDE (Hind-quarters of Rabbit with Mustard), French

Ingredients
  • Hind-quarters of a rabbit
  • Strong prepared mustard
  • Slices of bacon
  • 2 or 3 tbsp. butter
  • 4 tbsp. sweet cream
  • little or no salt
  • Thyme
  • Chopped parsley
  • Minced garlic
  • White onions (whole little ones if available)
  • About 1/2 cup dry white wine
Preparation Instructions

Brown slowly in butter all pieces of meat. Put in oven proof dish. Spread on each piece about 1 tbsp. very strong French mustard and cover with a slice of bacon. Sprinkle thyme, parsley, garlic, little onions, little or no salt (because of mustard). Dot with butter and bake, uncovered, at 375° for about 1 hour pouring during cooking a little dry wine and basting meat with it. When done, thicken sauce with cream before serving.

Contributed by Mrs. Fredrich Herrmann, 1950

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