Coniglio Alla Provenzale Rabbit
Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice,
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.