- Mix 100g flour with milk and eggs until smooth, season with salt and pepper and add a little chives. Bake in the coated pan.
- Place the chickpeas in the broth, water, garlic and cumin seeds until they are soft. Then bring to the boil. Pass through a sieve and collect the water. Mix with olive oil and mix with the cooking water to the desired consistency.
- Bring the stock to the boil, pour over the couscous and let it steep. Season to taste with harissa, tomato paste and cumin, salt and pepper. Mix a little with the egg yolk and white bread crumbs.
- Remove the tendons from the rabbit, mix with cream, season with salt and pepper and refine with cognac. If necessary, color something green with food coloring.
- Thoroughly roast the bones, roughly cut the vegetables and add them, roast them a little, add the tomato paste. Tomatize. Deglaze with white wine and scrape off roasted substances on the bottom. Top up with broth or water. Simmer with spices. Let it reduce. Pass through a sieve. Reduce a little and set and season with cognac, salt and pepper.
- Parry the rabbit and fill up the chopped bones with cold water. Let it boil once. Skim off the cloudy matter that collects at the top. Let it steep for 3 hours with the spices and vegetables. Do not taste too strong. Pour into glasses while boiling and close tightly.
Assembling the rabbit galantine:
- Spread the saddle of rabbit loosened with the belly flap and season. Plate the abdominal flap. Fill with couscous and roll up. Spread a thin layer of farce on the crepes. Place the filled back on top and roll it up using cling film. Roll again with aluminum foil so that the shape is beautiful. And vacuum seal in a sous vide bag. Cook at 57 degrees for 2 hours.
- Wash the cottage cheese in a cold strainer until only the small chunks are left. Season this with salt, pepper and a little balsamic vinegar.
- Mix the balsamic and raspberry vinegar together with the stock in a bowl. Add the shallot cubes, slowly add the neutral oil, e.g. sunflower oil. Stir until there is an emulsion.
- Quarter the onions vertically. Sweat in a pan until translucent. Deglaze with dark balsamic vinegar. Add some honey. Pour into a glass with tarragon.