Lapin à la Moutarde (Rabbit with Mustard, Breaded and Grilled)
By James MacGuire
The most common version of rabbit with mustard is made simply by preparing lapin à la crème (rabbit in white wine with cream), and, off the heat and immediately prior to serving, stirring in mustard. The following alternative, probably dating from the late 1960s, is based on an attractive premise — tender rabbit is coated with bracing Dijon mustard to h…