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).
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