Rabbit With Rosemary And Mustard

1 medium onion, peeled and minced
2 tablespoons olive oil
4 rabbit portions
300 ml/1/2 pint chicken stock
150 ml/1/4 pint dry white wine
2 teaspoons coarse-grain mustard
1 tablespoon chopped rosemary
salt
freshly ground black pepper
3 tablespoons fromage blanc
2 egg yolks
rosemary sprigs, to garnish

Saute the onion gently in the olive oil for 3 minutes; add the rabbit portions and brown evenly on all sides. Add the chicken stock, white wine, mustard, rosemary, and salt and pepper to taste; cover and simmer for 45 minutes until the rabbit is just tender. Remove the rabbit portions to a serving dish and keep warm.

Boil the cooking liquid rapidly until reduced by hall; beat the fromage blanc with the egg yolks and heat into the cooking liquid over a gentle heat, without boiling. Spoon the prepared sauce over the rabbit and garnish with sprigs of fresh rosemary before serving.

SERI/ES 4

Variation

Chicken portions may be used in place of the rah- hit portions, if preferred