Title: Le filet de lapin a la moutarde
 Categories: Game
      Yield: 6 Servings
 
      6    Rabbit filets
      1 c  White wine
      1 pn Thyme
      2    Bay leaves
      2 tb Oil
      3 tb Creole mustard
      1 c  Heavy cream
           Salt; to taste
           Pepper; to taste
 
  Marinate the rabbit filets in 1/2 cup of the wine and the thyme and
  bay leaves for 24 hours.
  
  Saut# the rabbit lightly in the oil, then remove the rabbit from the
  pan. Add the remaining wine and the Creole mustard to the pan and
  simmer for 5 minutes. Remove from the heat and blend in the cream and
  salt and pepper to taste.
  
  Slice the rabbit filets lengthwise into strips.  Place the sauce over
  the rabbit and serve.
  
  :        { Submitted by Chef Michel Marcais, La Fete
     1984    LAZY DAISY CAKE 2
  
  :        [ The Legends of Louisiana Cookbook; Sheila Ainbinder;
                           ISBN 0-671-70817-1 ] Submitted By
  WARING@IMA.INFOMAIL.COM (SAM WARING)  On SAT, 05 AUG 95 223535 GMT