Saupiquet de lapin

Preparation info

    • Difficulty

      Medium

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Method

I learned to make a very good sauce for rabbit in Anne Majourel’s kitchen at Le Ranquet in Tornac in that empty quarter of France just where the olive groves cease and the chestnut forests begin. Anne is a Languedo