Creamy Blanquette of Rabbit with Mustard

Name: Creamy Blanquette of Rabbit with Mustard
Ingredients: 1½ lb boned rabbit or about 2 lb chopped rabbit on the bone (700 or 900 g); 2 egg yolks; 8 fluid oz single cream(225 ml); butter and oil for the pan; 1 dessertspoon of honey; juice of ½ lemon; 2 tablespoons plain flour; 6–8 juniper berries – crushed; salt, black pepper; 4–5 teaspoons Moutarde de Meaux (or other mild preferably whole seed French mustard); ½–¾ pint milk (275–425 ml); ½ lb small mushrooms (225 g)

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

You can usually buy frozen boneless rabbit at Sainsbury’s and some butchers, and it is very useful for this dish. If you can’t get it just use rabbit from your butcher chopped up into fairly small pieces – but the boneless rabbit makes it more like a real blanquette.

Ingredients

1½ lb boned rabbit or about 2 lb chopped rabbit on the bone (700 or

Main course

Method

Melt about 1 oz of butter (25 g) and a little oil (enough to coat the pieces of rabbit) in an iron cass