Savoury rabbit cake
Start your meal with this light savoury rabbit cake seasoned with garlic, parsley and nutmeg.
1. Preheat the oven to th. 6-180°C. Soak the bread in 10 cl of hot milk. Peel the garlic and chop coarsely. Wash, pat dry and chop the parsley. Cut the rabbit livers and bacon into cubes. Blend all ingredients except the livers, then add the livers and pulse a few times to keep some texture. Season with salt.
2. In a saucepan, add butter with flour then add the remaining milk, stirring constantly. Bring to a boil and cook until the béchamel thickens, salt and add a pinch of nutmeg.
3. Separate the egg whites from the yolks. Whip the egg whites until firm peaks. Mix the béchamel with the blended mixture, then add the egg yolks. Finally fold the egg whites to the preparation. Pour in a soufflé dish. Bake for about 30 minutes. Serve hot with tomato sauce with herbs.
Photo credit: Sucré Salé
