Shortcrust pastry 400 g, 1 rabbit, sausage-meat 400 g, 1 egg for guest, 1 potato for guest, salt, pepper, garlic, onions, culinary herbs of Provence.

Preparation :

Cut the rabbit. Bake in a closed casserole with onions, salt, pepper and culinary herbs in a 6 th. oven.
Brown meatballs of sausage-meat in a frying pan.
Bring to boil the eggs for 7 minutes.
Make a shortcrust pastry.
Put two-third of the pastry in a buttered dish available for oven.
Bone the rabbit. Put it on the pastry with the meatballs and eggs cut up in two.
Pell the patatoes, chop them up, spread them out on the pastry, sprinckle with salt and pepper.
Spread out the rest of the pastry like a lid on the tourtière biding together the edges. Brush over the surface with a yolk after drawing on the lid.
Bake in a 6 th. oven for 1 hour.
Eat warm.