Anne Willan

Lapin en Gelée

Rabbit in Aspic

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This simplest of rabbit recipes can be served hot or, even better, cold, when the cooking juices set to form a light herb-flavoured aspic.

Ingredients

1 rabbit, with its liver

Method

Set the oven at hot (200°C/400°F). Cut the rabbit* into 8 or 9 pieces.

Put half the bacon slices in the base of the terrine. Separate the onion into rings and cover the bacon with a layer of about a third of the onions, a pinch of thyme