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No 151 Coniglio alla Provenzale (Rabbit)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion,
spice, mushrooms.
Cut up a rabbit, wipe the pieces, flour them over, and fry them in
butter until they are coloured all over. Then pour a glass of
Chablis over them, add some chopped parsley, half an onion, three
mushrooms, salt, and a cup of good stock. Cover the stewpan and
cook on a moderate fire for about three-quarters of an hour.
Should the stew act too dry, add a spoonful of stock occasionally.











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