Start by making the mousse. Process the chicken breast, add the egg-white and then carefully 'pulse' in the cream. Pass the mixture through a sieve, a spoonful at a time and chill it for half an hour. Meanwhile, sear the black pudding - very briefly and rapidly - in a little butter; drain and cool it on kitchen paper. When it is cool, fold it into the mousse mixture, with the red pepper and chill it again, for another hour or until really firm.

Spread 3 slices of Parma ham on a sheet of buttered tinfoil, 28 cm square (1), and lay the rabbit fillets, parallel, on top. Season. Spoon the mousse down the centre (2) and fold the ham up around the edges and the ends, making a long sausage of each rabbit. Roll each up in foil, like a cracker (3), and leave them in the fridge to become firm. Roast all 3 sausages in a roasting tin, to which you have added a little water, for about 30 minutes.

To make the sauce, soften the leek and bacon in 20 g butter then add the wine and 120 ml brandy. Bring it to the boil and reduce it to a third, then add the stock and reduce again to a third. Finally add the cream, the redcurrant jelly and the rest of the brandy. Simmer it for a further 5 minutes before passing it through a fine sieve and beating in the last of the butter. Serve the rabbit with buttered tagliatelle and baby leeks.