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Ingredients

• 3 large shallots, halved
• 2 garlic cloves, halved
• 4 tablespoons olive oil
• 3 cups dry white wine
• 1 or 2 fryer rabbits (4 pounds total dressed weight), fresh or frozen; all parts of 1 rabbit or 2 pair hindquarters and saddles cut up for stewing
• ⅓ cup rendered duck or goose fat
• 5 ounces lean salt pork, blanched in water for 5 minutes, rinsed, and cut into 1-inch cubes
• ½ teaspoon Herbes de la Garrigue (page80) or herbes de Provence
• Coarse kosher salt and freshly ground pepper
• Scant ½ cup Dijon mustard
• 3 onions (about ¾ pound), thinly sliced
• 2 egg yolks
• Pinch of freshly grated nutmeg
• 1 cup heavy cream
• Juice of ½ lemon
• 3 tablespoons minced fresh chives
• Preserved Pears With Ginger (pages 218–219)
• 2 tablespoons grated fresh ginger
• ¼ cup sugar
• ¾ cup dry white wine
• 1 cup unsalted chicken stock (storebought or homemade—page 405)
• 3 large Bosc pears (about 1½ pounds)
• 1 tablespoon unsalted butter
• 3 tablespoons fresh lemon juice

Description

Chow