Ingredients:
– 2 Rabbit.
– c/s Salt and white pepper.
– 1´5 dl Oil.
– 250 g Onion
– Garlic chopped.
– 30 g flour.
– 250 g Tomato seeded
– ½ l White wine
– ½ l black broth
– 1 kg Mushrooms precooked
– c/s Parsley chopped
– 500 g Rice
Elaboration:
1- Heat the oil in a fry pan.
2- Season and brown the rabbit. Reserve
3- Put the same oil in a big pot.
4- Fry the onion and the garlic chopped
5- Add the pieces of fried rabbit and sprinkle the flour, let fry lightly.
6- Add the tomato chopped and fry lightly.
7- Add the white wine letting it reduce for about 2 minutes.
8- Add the black broth in a low flame, cover the pot until the rabbit is tender.
9- Finally add the mushrooms and it’s ready to eat! Serve.
Enjoy the meal!!
Florentine poached eggs and mornay
Ingredients:
– 8 eggs
– 200 g. of creamed spinach
– 4 dl bechamel
-50 g grated cheese
Pre-processing:
1- Make the creamed spinach.
2- Make the mashed Duquesa.
3- Make the Bechamel.
Elaboration:
1- Heat the eggs for 1 minute in warm water. Reserve
2- Form two nests of mashed in a dish.
3- Filled with the spinach cream.
4- Put an egg on top of each nest.
5- Add the béchamel sauce.
6- Sprinkle grated cheese and bake it.
Observation:
-This dish is served with mushed Duquesa.
