Two kinds of fondue in the Appetizers chapter can also be main dishes. These are Cheese Fondue ( 6) and Meat or Seafood Fondue ( 8).
The Cheese Fondue recipe will serve
4 as a main dish. Allow at least a half pound of meat or seafood per person for the other recipe.
A green salad and French bread are good with either fondue.
Rabbit Casserole With Mustard Sauce
2 fryer rabbits (each about 1/2 lbs.), cut in serving pieces About 1/2 teaspoons salt Flour
About 1/4 cup (1/2 lb.) butter or margarine
3 tablespoons warm brandy 1/2 cup minced green onion 1/2 cup minced parsley
1 pound small whole or quartered large mushrooms
2 tablespoons Dijon-style (French) mustard
2 cups whipping cream
2 tablespoons lemon juice
3 egg yolks, slightly beaten Chopped parsley
Sprinkle rabbit pieces with salt, then dust with flour, shaking off excess. Melt 5 to
6 tablespoons of the butter in a wide frying pan. and brown rabbit pieces, without crowding; place browned pieces in a 3 1/2 to 4-quart casserole. To the last rabbit in the frying pan add the warm brandy and set afire. Place this rabbit and all juices in the casserole and keep warm.
Meanwhile cook the onion, parsley, and mushrooms in the remaining butter (adding a little more if needed) until onion is soft, but not browned. Blend in the mustard, cream, and lemon juice and bring to a boil. Pour over the rabbit in the casserole.
Cover and bake in a 375° oven for
about 45 to 55 minutes or until rabbit is tender enough to pierce easily.
Drain liquid into the wide frying pan; bring to boiling; boil rapidly 1 minute. Blend some of the hot liquid with egg yolks, then return mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Salt to taste. Pour sauce over rabbit, and sprinkle with chopped parsley. Makes 6 to 8 servings.