1 rabbit
cinnamon to taste, ground cloves to taste, 4 black peppers, salt and pepper
aqua vitae and white wine
4 sprigs of parsley (green leaves)
8 sprigs of thyme
1 bay leaf
6 green onions
8 crushed red peppers
4 hard-cooked egg yolks
3 tablespoons of mustard
3 tablespoons of wheat flour
1 cup of fresh or canned cream
salt and pepper to taste
1/4 cup of Xerez or Madeira wine
1 rabbit
cinnamon to taste, ground cloves to taste, 4 black peppers, salt and pepper
aqua vitae and white wine
4 sprigs of parsley (green leaves)
8 sprigs of thyme
1 bay leaf
6 green onions
8 crushed red peppers
4 hard-cooked egg yolks
3 tablespoons of mustard
3 tablespoons of wheat flour
1 cup of fresh or canned cream
salt and pepper to taste
1/4 cup of Xerez or Madeira wine
Wash and pat dry the rabbit
Rub inside and out with equal parts cinnamon, ground cloves, 4 black peppers, salt, and pepper
Allow the rabbit to rest for at least 1 hour for the spices to penetrate the meat
Cut the rabbit into pieces
Place in a large pot and cover with equal parts water and white wine
Add a bouquet garni composed of parsley, thyme, green onion, and bay leaf
Add crushed red peppers and a pinch of salt
Bring to a boil, then reduce heat and simmer for 45 minutes or until the meat is tender
Strain the broth into another pot
Allow it to simmer until the liquid reduces to 1 1/2 cups
Pass through a fine-mesh sieve
Remove the rabbit bones, cut the meat into small pieces
Mash together egg yolks and mustard, then mix with wheat flour and cream
Mix well and add to the reduced broth
Simmer for an additional 2 minutes, stirring constantly
Add the rabbit meat, mixing well
Simmer gently for 10-15 minutes
Add Xerez or Madeira wine and serve over toasted bread or crackers, garnishing each serving with paprika
Serve as a starter or main course
