Lapin Rôti et la Sauce
Dried Morel Mushrooms (soaked, diced, preserved)
Filtered Water (boiled, strained liquid used later)
Butter (melted to preserve once re-congealed)
Button Cap Mushrooms (stemmed, marinated, boiled, halved, roasted)
Morel Liquid (retained for the gravy)
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Carrots (peeled, segmented, blanched, quartered-sticks roasted)
Filtered Water
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Radishes (blanched, halved, roasted)
Filtered Water
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Olive Oil
Rabbit [midriff - front] (boiled, deboned for gravy*)
Liver (boiled, diced)
Morel Liquid/Filtered Water (strained)
Arrowroot (after straining, before returning meat)
Fennel Bulb (diced, sautéed)
Olive Oil/Filtered Water
Iodized Salt
Yukon Gold Potatoes (boiled, mashed lumpy)
Skim Milk
Rabbit [midriff - haunch halved] (brined, roasted, broiled)
-- Filtered Water (boiled, cooled)
-- Sea Salt (dissolved)
Morel Butter
Olive Oil
[included in gravy: brine (boiled); drippings and morels before
broiling]