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Le Saupiquet (rustic version)
Piquant sauce
- Serves
4
- Difficulty
Easy
Published 1991
Other versions of saupiquet are useful if it is not possible for you to use the blood of the rabbit. For example, here is a basic interpretation, not for the timid.
Ingredients
- liver of the rabbit
6 cloves 1 dessertspoon
Method
In a pudding bowl crush the fiver and the garlic until you have a smooth paste. Stir in the vinegar and mix well. Add the olive oil little by little as for a mayonnaise. Season and serve with the rabbit.
A gentler version of this is to sauter the fiver for a few minutes and to cook the garlic cloves in the oven for half an hour before making the sauce.
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