43. Rabbit With Mustard Sauce p.408

43. Rabbit With Mustard Sauce p.408

The recipe is very similar to this Epicurious version. Except that both Dijon and Whole grain mustard are used, and 2/3 cups shallots are browned in the pan before deglazing the fond.
Rabbit with… wait for it…. wait for it…. mustard sauce! yawn. It’s good, don’t get me wrong. But it seems like people hardly eat [...]

23 June 2007 | Poultry, The Book | 7 Comments
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34. Brisket a la Carbonnade p.423

34. Brisket a la Carbonnade p.423

the recipe
Sorry for the long interval between posts, I was out of town last week.
I’ve made this recipe twice, on the left is my first attempt, which was almost black, dry, and found me trying to deglaze the sides of my dutch oven to end up with a sauce. On the right is attempt number [...]

30 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
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