1001 Tastes

Preparation

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.