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.