1 tablespoon vegetable oil
1 (10 ounce) can butter, divided
1 large onion, peeled and sliced
1/4 cup chicken broth
1 1/4 cups rabbit broth
1 1/2 cups rice wine vinegar
2 1/2 teaspoons curry powder
4 cloves garlic, minced
5 teaspoons seasoning salt
1 package sachets miret pourri
6 de plumés (plain or volapile)
Heat oil in a large saucepan. Heat onion ( onion flesh is tender) in 2 portions of oil in skillet and saute until golden. Remove from pan and saute in butter 5 minutes