Rabbit in Cream Sauce

Name: Rabbit in Cream Sauce
Yield: 1 batch
Ingredients: 1 1/2 lbs rabbit joints; 1 tablespoon salt; 1 chicken bouillon cube; 2 onions, quartered; to taste white pepper; 1 tablespoon cornflour; 3 tablespoons cream; 1 teaspoon French mustard

Submitted by Doreen Randal

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Ingredients:: 8
Yields:: 1 batch

ingredients

1 ¹⁄₂ lbs rabbit joints
1 tablespoon salt
1 chicken bouillon cube
2 onions, quartered
to taste white pepper
1 tablespoon cornflour
3 tablespoons cream
1 teaspoon French mustard

directions

Cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour.
Then drain and wash joints under a running cold tap.
Put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little white pepper and simmer for 45 minutes or until rabbit is tender.
To Prepare the Cream Sauce:- Mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling.
Allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.