Season meat, fry in clarified butter until golden brown. Drain off fat. Add bay leaf and clove, extinguish with white wine and steam for 1 hour with lid closed.
Sauté onions in butter until soft, add almond kernels, pour in cream. Add 1 dl of the cooking liquid (mass based on 4 servings).
Remove rabbit pieces from stock, keep warm. Mix stock and almond sauce, let it boil. Add rabbit to sauce form, simmer for another ten minutes.
Season fricassee, serve and sprinkle with parsley.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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