Rabbit Cicada II
SidesCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Rabbit Cicada II
| Pepper | ||
| Juice of lemon 1/2 | ||
| Salt | ||
| 1 | tbsp | Dijon mustard |
| 15 | g | Basil |
| 2 | Eggs | |
| 2 | dl | Whipped cream |
| 2 | Shallots | |
| 2 | Sun-dried tomatoes, diced | |
| 20 | g | Wheat flour |
| 450 | g | Meat (shoulder, leg) |
| 50 | g | Lard or bacon |
Instructions for Rabbit Cicada II
To prepare the Rabbit Cicada II recipe, please follow these instructions:
The meat is cut from the bowl and the bowl. Meat, bacon, onions and basil are driven through the meat hatcher. Mix the meat with flour, whipped cream, lemon juice, tomato and season with dijonsennep, salt and pepper.
Form as small fry plates and fry at medium heat. Do not dry them.
Serve with fresh parsley potatoes and or a salad.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328