1 cut up fryer rabbit1 pint of cream
1 pint white wine
2 pints beef stock
1/2 pound butter (or margarine)
1 tsp arrowroot
10 large mushrooms
1 black truffle
4 finely chopped shallots
1 pound wild rice croutons
1 tsp powdered mustard
salt & pepper to taste
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Melt 1/4 pound buter in a large pan until it turns a golden brown. Saute rabbit in the butter. When done, sprinkle the finely chopped shallots over the meat. Simmer for 5 minutes, then add the wine. Cover the pan and place it in the oven. When the rabit has cooked, remove the pieces and place them where they will keep warm. Leave the sauce in the pan. Meanwhile, take 1 pint of cream and mix with the mustard and beef stock, making certain they are thoroughly blended. Add this mixture to the sauce, stirring constantly. Heat the sauce until it is reduced to the desired consistency. Then add the arrowroot to the sauce, and stir until the sauce has thickened slightly. Pass the sauce through a piece of fine muslin and add to it the remaining quarter pound of butter. Cook the wild rice as you would a rice pilaff (basically, this is rice cooked in meat stock and seasoned with paprika, brown sugar, bay leaf, and onion, although there are many variations) and saute the mushrooms in butter.
In the centre of a large round silver platter, place the rice pyramid style. Evenly distribute the pieces of rabbit around the rice. Then spoon your sauce over the rabbit. Place a mushroom head over each piece of rabbit and a slice of truffle over that. Decorate the border with croutons, and serve.
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