Lapin au thym Chef Chambrette

Rabbit with thyme en cocotte

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

I shall never forget the day Chef Chambrette pursued Madame Milbert down the garden path waving a bunch of thyme and shouting ‘You call that a basket-full! Give me more!’ He used almost all of it in cooking a couple of rabbits and then presented her with one as a peace offering. The rabbit can be served hot or try it cold, when the cooking juices set to a light aspic.