Jellied Rabbit from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Jennifer
I am very fond of jellied food for summer festivities, Jambon Persillé de Bourgogne being one of the classic ones. This receipt using rabbit is a variation on the theme. The essential ingredient...
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Ingredients
- really good jellied chicken or meat stock
- 1 wild or farmed rabbit, cut into joints
- baby carrots, scrubbed and sliced
- 55 g/2 oz drained capers, chopped
- 4 tbsp dry vermouth
- parsley, chives and tarragon
- hard-boiled hen’s or quail’s eggs
- anchovy fillets
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