LE FILET DE LAPIN A LA MOUTARDE

      Title: LE FILET DE LAPIN A LA MOUTARDE
  Categories: Game
       Yield: 6 Servings
  
       6    Rabbit filets
       1 c  White wine
       1 pn Thyme
       2    Bay leaves
       2 tb Oil
       3 tb Creole mustard
       1 c  Heavy cream
            Salt; to taste
            Pepper; to taste
  
   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
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