Coley filet, breaded and shallow-fried, served with a slice of lemon, German potato salad and Radish salad.
Pan-fried filet of Mackerel, served with lentils ragout and a poached egg.
Fish soup with a white crab meat mousse, steak Tartare with fresh bread, dark chocolate mousse and Riesling summer berry jelly.
Chicken soup (shown on the left. The best choice when feeling a little under the weather.)
Terrine of Rabbit Four Ways: a ballotine of saddle of rabbit, stuffed with prunes and goats’ cheese and wrapped in parma ham. Seared nuggets in a brandy coating. Rabbit fricassee, all held in place with a set essence of Rabbit and Quinces.
- Rascally Rabbit! (justjuliewrites.wordpress.com)
- My recipes in Home & Garden (Kodu & Aed), November 2012 (nami-nami.blogspot.com)
- My Champion (gauweiler.net)
- Game on: It’s fashionable to eat pheasant, rabbit, venison and wood pigeon again (independent.co.uk)