ingredients

240 g of rabbit livers
1 large slice (120 g) of raw ham
40 g of dry bread
1 5 dl of milk
4 yellow 4 egg whites
350 g of tomat coulis
2 cloves garlic
6 sprigs of flat parsley
50 g of Maïzena
40 g of butter
1/4 cuil. to c. of 4-spices
1 pinch of cayenne
2 pinches of herbs

Equipment

1 propeller robot

1 soufflé dish of at least 2 liters, buttered and floured

Steps

Step 1

In advance: break up, put the bread in 1 dl of milk.

Mingle in the robot: garlic, parsley (leaves and stems), diced ham, bread and milk.

Mix.

Add the fragmented livers, mix in fits and starts to keep them crumbling.

2nd step

Approx. 50 min before serving: melt the butter over low heat in a saucepan. Add the Maïzena, mix. Gradually add 5 dl of milk, turning constantly; wait every time everything is absorbed to pour again; you get a thick béchamel. Off the heat, add cayenne, 4-spices, mixed mixture, then egg yolks. Preheat the oven to 190 ° C (5 th).

Step 3

Approx. 45 min before serving: beat the whites and 1 pinch of salt in very firm snow, add it by turning from bottom to top; go deep down. Pour into the mold. Put in approx. 40 min. Serve with the lukewarm coulis, flavored with herbes de Provence.

tips

Rabbit livers. They are found in trays refrigerated. If you do not use everything, the rest can be fried very quickly and be savored as a starter in a salad or in a dish with mashed potatoes and / or carrots.