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: 200 g (7 oz) thin slices of lightly salt belly of pork without rind; 1 young rabbit, skinned and gutted, weighing 2 kg (4½ lb), preferably a well-fed domestic rabbit.; 200 ml (scant half-pint) dry white wine; 1 small clove of garlic chopped; 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; 2 tablespoons chopped parsley; 1 generous sprig thyme; pepper; 2 tablespoons chopped shallots; 1 sprig rosemary

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

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