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Rabbit in Saffron Sauce with Spring Vegetables

Book Information

Bones: Recipes, History, & Lore
Page: 216

Ingredients

Asparagus
Baguette
Bay Leaf
Carrot
Dry White Wine
Fresh Fava Beans
Garlic
Olive Oil
Olive Oil Marinade  (page 212)
Onion
Parsley
Parsley Stem
Rabbit
Saffron
Thyme

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