Ingredients:
- 1 rabbit
- 40 g of butter
- 150 g mushrooms Paris
- 1 shallot
- 1/4 bunch of chives
- 2 cl cognac
- 15 cl of white wine
- 10 cl of cream
- 1 cube of chicken
- 1 bouquet garni
- 150 g leek
- 400 g of potatoes
- Salt and pepper
- 200 g of carrots
- 1 liter of milk
- 60 g of butter
- A little nutmeg


6 people
Preparation time: 45 minutes
Cooking time: 1:10

Cut the rabbit. Season.
In a pot Neoflam, color gently butter the rabbit.
Remove to wire rack.
Sauté the sliced mushrooms. Add the chopped shallots and chives.
Flambé with cognac, deglaze with white wine.
Add the cream, the white and the bouquet garni.
Put the rabbit pieces and bake at 170 ° C (th5 / 6) for 1 hour.
Remove the pieces. Pass the cooking liquid through a sieve and leave to reduce the fire.
Season and replace the rabbit.

Peel and wash the vegetables. Cut into large dice.
Pour into a saucepan Noeflame, add the cold milk, some grated nutmeg and cook. Drain and mix.
Dry on low heat, stirring with a spatula.
Add the butter and season.

Make a julienne of leek. Fry and salt.
Boil water potatoes. Peel and cut into thin slices.

Arrange the dish.