6 rabbit filets
1 cup white wine
1 pinch thyme
2 bay leaves
2 tbsp oil
3 tbsp creole mustard
1 cup heavy cream
1 salt, to taste
1 pepper, to taste
Directions
Marinate the rabbit filets in 1/2 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 LAZY DAISY CAKE 2
: [ The Legends of Louisiana Cookbook; Sheila Ainbinder;
ISBN 0-671-70817-1 ] Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 05 AUG 95 223535 GMT
Servings: 6 servings
Le Filet De Lapin A La Moutarde Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Meat
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Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius describes how the chefs of Roman times made use of many different spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. In the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an increase in books on cookery, many of which still exist in private cookery archives. Over the following few centuries, the rich families of the West competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Le Filet De Lapin A La Moutarde recipe.
