Name: Rabbit with Basil Sauce (Cul de lapereau à la crème de basilic)
Prep time: 45 min
Total time: 45 min
Yield: For two to three people
Cuisine: French
Ingredients: 1 egg yolk; 1 tablespoon chopped shallot; juice of ½ lemon (optional); the hindquarters of a domestic rabbit (1–1.2 kg (2 lb 4 oz-2 lb 10 oz) comprising the saddle and the two hind legs; salt, pepper; 1 small sprig of thyme; 20 g (¾ oz) butter; 3 tablespoons dry white wine taken from the, bottle you plan to drink with the meal; 5 tablespoons whipping cream; 1 teaspoon freshly-chopped parsley; 1 teaspoon chopped fresh basil

Preparation info

For
two to three
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

the hindquarters of a domestic rabbit (1–1.2 kg (2 lb 4 oz-2

Method

If you have a whole rabbit cut it in two just behind the ribs. Make one clean cut to avoid crushing and splintering the vertebrae. You can keep the front half of the rabbit for another dish, (for instance the Rabbit in Jelly). Cut halfway through between each vertebrae with the point of a knife. Remove the kidneys and the fatty parts. S