1 cooked rabbit.
For the marinade:
1 / 4 of a pint of salad oil
1 tablespoonful of chilli vinegar
1 tablespoonful of malt vinegar
1 finely chopped shallot
2 cloves
1 bayleaf
1blade of mace
Salt + pepper
For the sauce :
1 / 4 of a pint of mayonnaise sauce
1 tablespoonful of coarsely chopped pickled gherkins
Egg
Bread crumbs
Frying fat
Parsley
Bone the legs of the rabbit and remove the flesh from the back in large fillets.
Place them in a deep dish, pour over the marinade and let them remain in it for at least 1 hour, turning frequently.
Make the mayonnaise sauce and add to it the chopped gherkin.
Drain the pieces of rabbit well, coat them with egg and breadcrumbs and fry in hot fat until nicely browned.
Drain well, arrange in pyramidal form on a hot dish, garnish with crisply fried parsley and serve
the tartare sauce in a sauce boat.
Cooking time from 1 1 / 2 to 2 1 / 2 hours.
Sufficient for 3 or 4 persons
