Total votes: 1692




Serves 4

  • ½ rabbit cut into tiny piece
  • Juice of 2 lemons
  • 1 sachet of jelly powder
  • 2 seeded and diced tomatoes
  • 1 chopped shallot
  • 1 sprig of thyme
  • 5 sprigs of snipped chives
  • 5 sprigs of snipped tarragon
  • Salt and pepper

For the cream:

  • 50 cl of liquid cream
  • 2 soup spoons of Bister l'Impériale mustard
  • Salt and pepper


The day before :

  1. Place the pieces of rabbit in a large dish with the lemon juice, thyme, salt and pepper.
  2. Leave to marinate for an hour.
  3. Steam cook the rabbit for 20 min the bone and chop the meat into very small pieces.
  4. Prepare the jelly and pour 1 cm into 4 ramekins to be placed in the freezer for 10 min.
  5. Mix the rabbit meat with the tomatoes, shallot, chive and tarragon, add salt and pepper.
  6. Pour this mixture into the ramekins and cover the rest with jelly.
  7. Keep in the refrigerator for 24h.

The same day :

  1. Whip the chilled cream and add the Bister mustard.
  2. Season to taste.
  3. Turn out of the ramekins and coat with the sauce.