Rabbit in Jelly from the Moulin de Mougins

Name: Rabbit in Jelly from the Moulin de Mougins (Gâteau de lapereau en gelée du Moulin)
Prep time: 12 h
Cook time: 2 h 30 min
Total time: 17 h
Yield: For three or four people
Cuisine: French
Ingredients: 1 generous sprig thyme; 2 tablespoons chopped parsley; 1 small clove of garlic chopped; 1 young rabbit, skinned and gutted, weighing 2 kg (4½ lb), preferably a well-fed domestic rabbit.; 1 sprig rosemary; pepper; 200 g (7 oz) thin slices of lightly salt belly of pork without rind; 500 ml (scant pint) aspic jelly made with 500 ml chicken stock or stock made with stock cubes and 4 leaves of gelatine or 4 level teaspoons of powdered gelatine; 200 ml (scant half-pint) dry white wine; 2 tablespoons chopped shallots

Gâteau de lapereau en gelée du Moulin

Preparation info

For
three or four
people

Difficulty
Medium
Ready in
17 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 young rabbit, skinned and gutted, weighing 2 kg (4½ lb), preferably a well-fed domestic rabbit

Europe
France
Starter
Mediterranean

Method

One day in advance

1 Remove the heart, kidneys, liver and lungs of the rabbit. Cut off the feet and head and discard them. Remove the front legs by sliding a small sharp knife between the ribs and shoulder blades. Leave the hind legs on. Remove the saddle from the carcass – this is situated between the last rib and the top of the hind legs. If you are going