3 quarts homemade brown or white chicken stock, or store-bought low-sodium chicken broth
1 small yellow onion, chopped
1 small fennel bulb, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 tablespoon plus 1/2 teaspoon rosemary leaves
1/3 to 1/2 cup olive oil
1 cup white wine
1 tablespoon plus 1 heaping teaspoon whole grain Dijon mustard
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
2 pieces caul fat
6 slices prosciutto
3 tablespoons olive oil
1 spring onion, sliced into matchsticks
8 chanterelle mushrooms, cut into small pieces
1 cup fava beans, blanched
2 ounces rabbit stock from the rabbit
Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
1 cup quick-cooking polenta
1/2 cup grated Parmesan cheese
1/4 cup mascarpone cheese
2 tablespoons chopped chives
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