03 October 2011
Lapin au saupiquet: rabbit marinated in vinegar and stewed in wine, finished with prunes cooked in stock, butter and brandy. The sauce/gravy is probably one of the best I have made... ever. So delicious. We started with shaved fennel salad and ate the rabbit with parsley potatoes. Finished with a plum-frangipane tart. This is from vol. II of Julia Child's Mastering the Art of French Cooking (1970).