Bioart Kitchen by Kelley Lindsay;

Author:Kelley, Lindsay;
Language: eng
Format: epub
Publisher: I.B.Tauris

9

Carnal Light

with Eva Hayward

Ragout Alba à la Provençale

(GFP rabbits are being raised in select labs that will not release them into the wild but might sell them to enterprising cooks for a special banquet.)

1 GFP stewing rabbit cut into chunks (about 3 pounds)

(Marinate the rabbit in a mixture of wine, vinegar, olive oil, mashed

garlic cloves, a bay leaf and pinch of thyme for 4 hours.)

2 cups canned chicken broth

2 cups each chopped onions, carrots, celery and red, ripe tomatoes

½ cup chopped GFP parsley

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