Rabbit in jelly with cream pepper

Ingredients for Rabbit in jelly with cream pepper

Instructions for Rabbit in jelly with cream pepper

To prepare the Rabbit in jelly with cream pepper recipe, please follow these instructions:

The forefoot and legs of an older rabbit are boiled together with a pulp and a good soup. Should only be covered with water. Add a little salt. Boil on low heat until the meat is tender. Foam the soup regularly. Take the meat and put it all for cooling. The soup is soured and tasted, it may be powerful but not too salty.

While the soup cools, peel the meat off the legs and cut into small cubes. For 1 liter of soup use 15 leaves of house leaf. Cooked carrots are split lengthwise and put in a striped form, with a little of the lukewarm soup over. Then it is cooled down.

When the soup is stiff, put half the meat and the cold cauliflower mixture in the edge shape. Fill more soup and set to cool. The rest of the meat and cauliflower mixture comes in. Fill with the last soup. The mold is cooled for 4-5 hours or until the next day.

Before serving loosen the dish at the edge of the edge shape and immerse in hot water for a moment. Then turn the dish onto a dish.

Served with cream and red flutes.