2 rabbits cut in serving pieces
Salt and pepper
1 c. flour
8 tbsp. butter, divided
1/4 c. brandy or broth
1 c. chopped green onion
1/2 c. chopped parsley
1 lb. fresh mushrooms, sliced
2 tbsp. Dijon mustard
1 pt. sour half and half
Parsley for garnish

Sprinkle rabbit/chicken pieces with salt and pepper; roll in flour. Melt 4 tablespoons butter in large skillet; brown pieces and remove to roaster. Add brandy/broth to pan juices. Stir and pour over chicken/rabbit pieces.

Saute parsley, onions and mushrooms in 4 tablespoons butter. Pour over chicken/rabbit. Bake at 350 degrees for 1 hour. Remove pieces to platter. Stir mustard and half and half into remaining liquid. Pour over pieces. Serve over thick flat noodles. Yield 8 to 10 servings.