For the beurre manie, simply melt the butter in a
saute pan, add the flour and then cook over medium
heat for a minute or two to take the "floury" flavor
out of the mix.
Pour the sauce over the rabbit and serve.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier's Restaurant,
New Orleans
