Recipes

For 4 people:
700g of Poulet de Loué white meat and 120g of deboned rabbit hind,
140g of washed mushrooms,
100g of ham,
1/4 L of Jasnières white wine,
1/4 Ll of veal stock,
2dL of cream,
peanut and walnut
oil, salt, pepper,
500g of cabbage and 200gof carrots.

Cut the chicken and rabbit into small strips, the ham and mushrooms into sticks, shred the cabbage and dice the carrots. Sprinkle the salt over the vegetables and steam them for 10 mins. Flour the chicken and rabbit strips and brown them in a pan with some walnut oil. Add the mushrooms and stir and then add the ham. Stir 2 or 3 times and remove from the heat. Deglaze the pan with Jasnières, leave to reduce by 3/4; add the veal stock and the cream, leave to boil for 1 min, season. Add the other ingredients to the pan and leave to boil to ensure that everything is well coated. Serve immediately with vegetables.