Paul Prudhomme’s Rabbit Tenderloin with Mustard Sauce from Floyd's American Pie by Keith Floyd

Ingredients

• 6 × 2-5 oz (50-75 g) boneless rabbit tenderloins
• 2½ oz (65 g) flour
• Vegetable oil and unsalted butter for frying
• 1 teaspoon salt
• ¾ teaspoon garlic powder
• 4 fl oz (120 ml) soured cream
• 4 fl oz (120 ml) double cream
• ⅛ teaspoon ground coriander
• ⅛ teaspoon ground white pepper
• ¼ teaspoon dried basil
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground red pepper (preferably cayenne)
• ½ teaspoon onion powder
• ⅛ teaspoon dried basil
• ⅛ teaspoon ground red pepper (preferably cayenne)
• ½ teaspoon salt
• 1½ teaspoons English mustard
• 2 teaspoons Worcestershire sauce
• 6 tablespoons Creole or other sweet strong mustard