Ingredients:
One rabbit of approximately 1.5 kg
One garlic clove
Four stalks of celery
Five green onions cut into pieces
One sprig of thyme
One bay leaf
Some black pepper
Three cups of white wine
One large onion cut into four pieces
To taste salt
Four cups of water
One beef rump cut into pieces
Four medium-sized carrots peeled and grated
One cup of mushrooms sliced
One hundred grams of green beans
Three egg whites
One cup of cooked white beans
For garnish:
Celery leaves
Peeled green onions
Ingredients:
One rabbit of approximately 1.5 kg
One garlic clove
Four stalks of celery
Five green onions cut into pieces
One sprig of thyme
One bay leaf
Some black pepper
Three cups of white wine
One large onion cut into four pieces
To taste salt
Four cups of water
One beef rump cut into pieces
Four medium-sized carrots peeled and grated
One cup of mushrooms sliced
One hundred grams of green beans
Three egg whites
One cup of cooked white beans
For garnish:
Celery leaves
Peeled green onions
Start two days in advance, cutting the rabbit into pieces and placing them in a bowl
(Do not use the gallbladder)
Combine garlic, celery, green onions, thyme, bay leaf, black pepper, wine, and onion
Season with salt and let it sit covered in the refrigerator for one day
The next day, place four cups of water and beef rump in a pot
Let it simmer slowly and remove the foam
Cook for 30 minutes
Add the rabbit and vin d'alo where it was marinating
Let it simmer slowly and remove the foam
Add one carrot
Cover and cook over low heat for two hours and a half
Cut the remaining carrots into strips
Cook the carrots and mushrooms in steam for four minutes
Cook the green beans in boiling water seasoned with salt for seven minutes
Remove and plunge into ice water
After two minutes, remove and reserve
Drain the rabbit into a colander lined with cheesecloth placed over a bowl
The resulting liquid should be enough to fill three cups
Bone the rabbit and cut it into regular pieces
Pour the cold rabbit broth into a pot
Add egg whites
Beat over heat until a thick mousse forms
Let it simmer
When the mousse rises to the surface, remove from heat
Let it sit for two minutes
Strain through cheesecloth lined with a cloth
Pour 0.5 cm of this liquid into the bottom of a baking dish greased with oil
Place in the refrigerator until it thickens
For garnish, arrange harmoniously carrots, white beans, green beans, mushrooms, and some celery leaves
Add another layer of broth and refrigerate to set
Arrange on top rabbit pieces and green onions
Cover with broth
Refrigerate overnight
Continue making layers with vegetables and meat until all ingredients are used up, covering finally with a layer of broth
Refrigerate for one day and eight hours.
