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Rabbit roulade with a salad of frisée, French beans, and radish from Tru: A Cookbook from the Legendary Chicago Restaurant by Rick Tramonto and Gale Gand and Mary Goodbody

  • sage
  • shallots
  • bay leaves
  • chervil
  • chives
  • coriander seeds
  • rosemary
  • juniper berries
  • parsley
  • thyme
  • verjuice
  • radishes
  • French beans (haricots verts)
  • frisée
  • duck fat
  • rabbit legs

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