MAD

Serves 6

2¼ lb/ 1 kg rabbit, with liver
for the marinade:
2 tablespoons olive oil
5 tablespoons vinegar
3 teaspoons salt
1 sprig fresh marjoram or
½ teaspoon dried marjoram
for the soup:
3 ox/ 75 g fine fresh breadcrumbs
3 cloves garlic
4 hard-boiled eggs
generous ¼ pint/ 2 dl olive oil
1 tablespoon vinegar
1¾ pints/ 1 litre water
salt

Rinse the rabbit under cold running water, dry well with kitchen paper and cut into 2-inch (5-cm) pieces. Reserve the liver until required.
To prepare the marinade, pour the oil and vinegar into a bowl and add salt and marjoram. Mix well and add rabbit pieces. Turn the pieces over several times until well coated with the marinade. Set aside to marinate at least 24 hours.
To make the soup, transfer the rabbit pieces and the marinade to a roasting tin and add the rabbit liver. Roast in a moderate oven (350ºF, 180ºC, gas Mark 4) for 30-40 minutes. Remove from the oven and set aside to cool. Reserve the liver. Strip the meat off the bones and set aside until required. Reserve the marinade but discard the bones. Soak the breadcrumbs for 1 minute in cold water. Squeeze to remove the excess moisture and place the crumbs in a mortar. Peel the garlic and place in the mortar. Separate the egg yolks from the whites and use the whites for another recipe if required. Add the egg yolks to the mortar with the rabbit liver.  Pound the breadcrumbs, garlic, egg yolks and liver together until reduced to a paste. Add the olive oil gradually, mixing well after each addition. Pour into a large bowl and stir in the vinegar, water and salt to taste. Add the strips of rabbit meat and marinade and mix well. Set aside in a cold place until well chilled. Serve in deep soup bowls or cups.

What’s with the 70s & cold soup?

Great Dishes of the World in Colour, 1976