1. Sala the rabbit pieces and put them in a saucepan covered with 1 liter of water and take it to boil on soft heat.
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| Ingredients to make rabbit banquette: |
| 1 chopped fat rabbit. 1/2 cup of meat broth 2 beaten yolks 6 tablespoons of liquid cream 1 teaspoon of chopped parsley 8 big mushrooms 12 French chives salt pepper pepper |
Ingredients to make rabbit banquette:
2. Add the onion with the nail, the carrot, the herbal sprig and the celery and let it boil very soft and covered for 1 hour.
3. 2. Meanwhile, he cooks the mushroom hats in a little water, reserving the stems and saute the chives in 2 tablespoons of butter, over low heat so that they are cooked without browning and keep them in heat as well as the mushrooms.
4. Prepare the sauce melting the rest of the butter, integrating the flour and cooking it for 10 minutes over low heat so that it is well cooked without taking color.
5. 3. Then, dilute it with the broth, add the finely chopped stems of the mushrooms, sprinkle and then the beaten yolks with 2 or 3 tablespoons of broth and the lemon juice.
6. Mix it well, add the cream and mix again.
7. 4. Put the rabbit pieces drained in another pan along with the mushrooms, turn the sauce on top and tell them a few more minutes without letting the sauce boil.
8. 5. Serve the rabbit covered with the sauce, sprinkled with chopped parsley and surrounded by chives.
