Cooked rabbit
Aspic jelly
Hard boiled eggs
Shredded bacon
Divide the rabbit into neat pieces.
Cover the bottom of a plain mould with a thin layer of cold liquid, aspic jelly and when set,
decorate with slices or sections of egg and fill up with jelly.
Put aside until set, then unmould, garnish with chopped aspic and serve.
Cooking time from 2 to 3 hours.
Sufficient meat from a medium sized rabbit will make a mould sufficient for about 4 to 5 persons
