2 dozen oysters and their liquor
1 teaspoon butter
2 eggs, lightly beaten
1 large pinch of salt
1 small pinch of cayenne
3 cups grated cheese
Heat oysters until edges curl and put aside to keep warm while you proceed to stir up a Rabbit. When cheese is melted add the eggs with some of the oyster liquor and keep stirring. When the Rabbit has thickened to a smooth cream, drop in the warm oysters to heat a little more, and serve on hot buttered toast.
Sea-food Rabbits
(crab, lobster, shrimp, scallops, clams, mussels, abalone, squid, octopi; anything that swims in the sea or crawls on the bottom of the ocean)
Shred, flake or mince a cupful of any freshly cooked or canned sea food and save some of the liquor, if any. Make according to Oyster Rabbit recipe above.
Instead of using only one kind of sea food, try several, mixed according to taste. Spike this succulent Sea Rabbit with horseradish or a dollop of sherry, for a change.
"Bouquet of the Sea" Rabbit