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Mosaic of rabbit with cabbage and cèpes from Gordon Ramsay's Passion for Flavour by Gordon Ramsay and Roz Denny

  • bay leaves
  • chives
  • coriander seeds
  • wild mushrooms
  • whole star anise
  • thyme
  • black peppercorns
  • chicken stock
  • rabbit
  • new potatoes
  • goose fat
  • gelatine leaves
  • cabbage
  • pâté de foie gras

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Notes about this recipe

  • Eat Your Books

    This dish needs to be prepared at least one day prior to serving. Can substitute a good quality free-range chicken for rabbit, concentrated butter for goose fat, and gelatine crystals for gelatine leaf. Recipe recommends using this book's recipe for "Brown chicken stock."

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