Subject: Lapin a la Moutarde
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 14 2000 - 06:32:15 EDT
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F O O D F U N N Y
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Here is some useful information from the prolific and mysterious
"DRSPAGHETI":
USEFUL ENGLISH SYSTEM CONVERSIONS/UNITS:
Ratio of an igloo's circumference to its diameter = Eskimo Pi
2000 pounds of Chinese soup = Won Ton
1 millionth mouthwash = 1 microscope
Speed of a tortoise breaking the sound barrier = Mach Turtle
365.25 days of drinking low-calorie beer because it's less filling = 1
lite year
1/2 large intestine = 1 semicolon
Time between slipping on a peel and smacking the pavement = 1
bananosecond
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T O D A Y ' S R E C I P E
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It's a pity that Americans don't eat more rabbit because it really is
a delicious alternative to standard fare. If fresh or frozen rabbit
is not available in your area, this dish is almost as good made with
chicken.
Lapin a la Moutarde (Rabbit in Mustard Sauce)
2 Tbs (30 ml) olive oil
1 rabbit, about 2 lbs (900 g), cut into serving pieces
1 medium onion, chopped
4 - 6 cloves garlic, finely chopped
1 cup (250 ml) dry white wine or water
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) dried thyme
3 bay (laurel) leaves
3 cups (750 ml) chicken stock
3 Tbs (45 ml) Dijon-style mustard
2 Tbs (30 ml) cognac (optional)
Chopped fresh chives for garnish
Heat the olive oil in a large, heavy skillet over high heat. Lightly
brown the rabbit pieces on both sides. Transfer the rabbit pieces to
a plate and set aside. In the same skillet saute the onion and garlic
until lightly browned, about 3 minutes. Return the rabbit to the
skillet and add the wine, salt, and pepper. Reduce the heat to
moderate and cook uncovered for 10 minutes, until the liquid is
reduced by about half. Add the thyme, bay leaves, and chicken stock.
Simmer partially covered over low heat for 45 minutes, or until the
meat separates easily from the bones. Remove the rabbit pieces to a
serving platter. Add the mustard and optional cognac to the liquid in
the skillet and stir to incorporate. Strain the sauce through a fine
sieve and spoon over the rabbit. Garnish with chopped chives. Serves
4.
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