RECIPES > Starters - Rabbit mousse with pig trotter   Hostellerie Saint Georges in St Georges de Reneins Serves 4 Preparation time: 20 minutes Cooking time: 10 minutes Ingredients 100g of rabbit meat (To make 16 little mousses) 3 pig trotters 1 egg white 80g of cream 200g fine pork intestines 200g pork juice 50g of celery 50g of leeks 50g of carrots 2 pealed and diced tomatoes Salt, pepper Nutmeg, tarragon Recipe Mousse Mince the rabbit meat in a mixer. Add salt and pepper, slowly add the egg white then the cream. Cook the pig trotters the mince finely. Peel and chop the vegetables very finely. Mix the pig trotter and the vegetables. Spread out the 200g of pork intestine; cut into 12 10cm sided squares. Place a few leaves of tarragon, a little mousse, a few cubes of jellied pig trotter and cover with a little mousse; fold over the intestine. Poach for a few minutes. Drain the mousse. Fry it all over to slightly golden in foaming butter. Put 4 mousses on each plate. Decorate with the tomatoes, pour over the pork juice, and add a few tarragon leaves. Recommend Wine Chénas, Beaujolais Cru This is an agreeable fruity wine that goes well with the tarragon. Because this dish is very flavourful it needs a well-built wine like Chénas.