1 packet of brick ( thin pancakes)
2 Rabbit shoulders
125 grams of red peppers
1 Sainte Maure de Touraine
1 half bunch of basilic
2 cloves of garlic
1 cafe spoon of olive oil
30 grams of melted butter
1 cube of chicken stock
Cook the rabbit for sixty minutes in the chicken stock, slightly salted
Cut 12 thin (5/5 cm) pancakes from the brick. Spread on a non sticking plate, and dip in the butter.
Cook in oven a few minutes until golden brown.
Peel the peppers
Cut the cheese into four slices.
Prepare the sauce basilic, garlic and olive oil.
Mince the rabbit into small pieces, salt and pepper
Prepare a delicious tiered pancake.
First the thin brick, then the rabbit, and the peppers with a slice of warmed cheese.
Top of with the sauce, repeat the process