Page 41 - Book-TradiAliCulture-Belgium
P. 41
6. Peel 2 onions and cut them in dices.
7. Add onions in the pan
8. Pour approximately 25 cl water (1 cup) in the
pan, and cook at a low heat.
9. Add the bay-tree leaves and 1 teaspoon and a
half of thyme.
10. Put a syrup soup spoon of Liege
11. Add 12 prunes
12. Leave to simmer during 15 min
13. Pour the bottle of Chimay
14. Leave to simmer at a low temperature during
45 min to 1 hour.
15. When the rabbit is cooked, add 2 soup spoons
of sauce binder,
16. Mix with the wooden spoon during 3 to 4 min
until the thickening of the sauce.
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