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Return the strained liquid to a saucepan.
Boil down strained liquid until reduced to barely 1 cup and slightly thickened.
Cook slowly at first, then faster as the juices run, so that you end up with about 150ml of strained liquid.
The fish is poached in milk until opaque and tender, and the strained liquid is then stirred into a roux to make a simple white sauce, flavoured with chopped parsley and dill.
Stir mustard-water mixture into strained liquid mixture and simmer over double boiler for about 5 minutes, until mixture begins to thicken.
Add the strained liquid.
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Stir in the strained liquids, the heat should be set high because the sauce must cook vigorously till it thickens, you will have to stir (also vigorously) while it cooks to keep it from burning at the bottom.
Remove the rabbit and set the strained cooking liquid aside.
Add half a cup of strained mussel liquid to spice and shallot mixture.
Pour in the strained cooking liquid from the fish (adding more, if necessary, to make 500ml), stirring over a moderate heat till smooth.
Heat a saucepan over medium-high heat, and add the strained cooking liquid; reduce it until you're left with about 2 tablespoons.
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