Rabbit Aspic

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Ingredients

Instructions

Step 1: Rabbit

Remove the lungs and all of the overly fatty parts from the rabbit forequarters. Slice into pieces 1 3/4 ounces (50 g) each, breaking the bones so that as much gelatin as possible is able to form.

Step 2: Aromatics

Peel shallots, wash and slice into even, bias-cut pieces. Dice the tomatoes into a mirepoix.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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