Cook the rabbit meat without fillets in the stock and let it cool. Cut the vegetables into small cubes and blanch. Cut the meat into small cubes. Add the clarified meat to the stock and leave to stand for 15 minutes. Strain through a cloth and dissolve the soaked gelatine in it. Season with sherry vinegar, sherry and spices. Fry the rabbit back fillets and rabbit liver in butter until pink, and when cool, fill them into molds in layers with the vegetables and rabbit meat. Pour over the jelly and refrigerate for 4 hours.
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