Sunday, 29 March 2009

Rabbit Offal: Yum Bum!

Here's a dense and complicated Haute Cuisine recipe:

Toast a thick slice of Rye Bread.
Briefly fry Rabbit liver and kidneys in a little olive oil (season with salt & pepper).
Slather the toast thickly with ketchup of choice.
Add the fried liver & kidneys.

No comments:

Post a Comment