To feed eight people.

Ingredients:

2 tablespoons of olive oil
2 large rabbits or 2 small chickens, jointed.
3 bay leaves
1 handful of rosemary needles, chopped up
2 large onions chopped
4 sticks of celery chopped
2 tablespoons of flour
2 pints of vegetable or chicken stock
4 tablespoons of grainy dijon mustard
8 large carrots chopped into thick chunks
2 egg yolks
4 fl oz single cream
salt and pepper to taste

Method:

1.  Heat the olive oil in a large dutch oven or other heavy bottomed pan with a lid.  (If you do not have one of them, use a frying pan at this stage and, at step 3, transfer everything to a large saucepan with a lid).  Add the rabbit or the chicken pieces in batches and brown them on both sides over a medium-high heat, removing them from the pan once browned and adding more oil when necessary.
2.  Reduce the heat, scrape any nice crispy bits from the bottom, and add the onion, celery, bay leaves, rosemary needles and salt and pepper.  Cover (if using a frying pan at this stage, cover with some aluminium foil) and cook this mixture on low heat for 10 minutes.
3.  If using a frying pan, transfer to a large saucepan, otherwise leave in the dutch oven.  Add the flour and coat everything in it and then add the stock and the mustard, bringing it to a rapid boil.  Reduce the heat to very low, add the browned meat and cover, just poaching it, for 30-40 minutes.  Check that the meat is done, fishing out a large piece and cutting into it to check.
4.  Remove the meat and let it cool so you can handle it. Take the meat from the bones and the skin (if using chicken).  Discard these or reserve to make stock with later.
5.  Meanwhile, add the carrots and boil the liquid rapidly for 10-15 minutes or until the mixture has reduced by half.
6.  Replace the meat and let it heat through gently for 10 minutes or so and then turn the heat off.
7.  Mix the egg yolk thoroughly with the cream and then add this mixture to the pan, stirring gently.

Serve immediately with polenta or rice.