Heating the furnace to 180 ° C.

In a saucepan, melt 50g of butter over low heat; Once melted, add the flour all at once, mix well with a wooden spoon, cook the mixture until it becomes golden yellow. Roux is then at the right temperature; add the milk and turn constantly with a whisk until the sauce béchamel thickens then add the curry, mix well and keep warm. Adjust seasoning if necessary.

In a skillet, heat 30g butter and a spoon of oil; when it is hot sear the rabbit pieces; season with salt, pepper and nutmeg. Mix half with béchamel and reserve the other half for decoration.