European Stars And Stripes (Newspaper) - December 17, 1986, Darmstadt, Hesse                                Chrlot Canan president of hut new Orleans chefs association mowing apprentices How to prepare Rabbit Skillet and when hot add the Bacon carrots Bay loaf garlic cloves Salt and Pepper and mushrooms. Brawn the Rabbit in the mixture then add the vinegar and water mixed together. Cover and simmer until tender. When nearly done add the Cream. Serve with noodles. Jul red Rabbit 12vito3 Pound Rabbit Cut up 3 quart cold water it cup Salt 1 it quart boiling wafer t cup onions minted 3 Teaspoons sail 1 Tablespoon mixed Pleming spices 14 cup vinegar 1 Teaspoon Salt m Teaspoon Pepper to cup hour h cup cold water Wash and dry cleaned Rabbit cover with two quarts cold water and one half cup sail for one hour. Drain and rinse with cold water. Now cover with boiling water. Add the minced onions the two Teaspoons of Salt and the pickling spices lied in cheesecloth bag. Cover and bring to u boil. Simmer Lor two hours or until the Rabbit is almost Lander. Add the vinegar and simmer covered for a Hall hour longer or until the Rabbit is done. Remove spice bag. Add 1 Teaspoon Salt and Pepper. Place flour in Skillet Over Low heat and stir until Golden Brown. Stir in three fourth cup cold water add to Rabbit mixture Cook until thickened. Serve with boiled potatoes. Rabbit Curry 3 ounces butter 2 Rabbit boned 4 Largo onions2 Tablespoons of Curry powder 3 Large applet diced 4 Tablespoons of raisins oath Lamon juice pint milk Fry shredded onions in butter in Ste pan until quite Brown. Remove the onions and put them aside. Mix Curry powder with milk and pour in Ste pan where it will simmer until it begins to look a Rich yellow. Cut up the Rabbit Inlo Mouth sized pieces and lightly Brown. Add in Curry mixture and allow to Stew slowly for half an hour adding a Little milk irom Lime to time. Add the browned onions the diced apples raisins and Salt. Simmer slowly for another hour. Add the Lemon juice just before serving. Serve with Rice. To Fry or fricassee Rabbit use a Mavorite recipe Lor Skillet triad Chicken or Chicken fricassee. Whatever the festive occasion party Host need to prepare Tor the event to ensure ifs m Success. 5\5 photo How about Roost Goose for the holidays  press International w Hen John Vyhnanek Cooks Holiday Goose a finds inspiration in the French masters of Yore. The fresh products of new England and the memories of his German czech upbringing in upstate new York. Like a growing number of american chefs especially those whose training includes the culinary Institute of America. Vyhnanek weaves his melting pot roots into the finest classical preparations and presentations. And he lakes extreme pleasure in doing so during the holidays when even the least Lood cons Ixia find themselves remembering their Mother s beef Stew or their grandmother s pumpkin Pia. I like to think of our Lood As classical French cuisine with new England overtones said Vyhnanek executive chel at the Ritz Carllon in Boston and author of a Cookbook celebrating the hotel s 60lh anniversary. We prepare everything from scratch no canned no Frozen no  roast Goose with Caraway sauce 1 Young 7-9pound Goose whole Salt end freshly ground White Pepper to taste if cups onions diced in to Meh pieces 2 tbsp Caraway seed 4 cupa veal Slock to prepare the Goose for roasting remove any excess skin or at at the openings of the neck and Tail cavities. Clip the win sat the first joint closest to the body. Season the cavity with Salt and Pepper. To truss the Goose place it breast up. The Tail cavity should be facing toward you. The twine should be running under the front third of the Goose emerging