Rabbit with sorrel cream sauce (Lapin à la crème d'oseille) from Plat du Jour: French Dinners Made Easy (page 63) by Susan Herrmann Loomis
- bay leaves
- crème fraîche
- onions
- dry white wine
- slab bacon
- sorrel leaves
- whole rabbit
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.