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CUISSES DE LAPIN A LA MOUTARDE (Hind-quarters of Rabbit with Mustard), French
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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