Rabbit with potatoes with mushrooms

09785 RABBIT with potatoes and mushrooms INGREDIENTS for 4 PEOPLE 4 rabbit legs, a bouquet garni, 2 tablespoons of olive oil. For the potatoes: 350 g champignons de Paris, 2 shallots, 30 g butter, 2 eggs, 10 cl of fresh cream, 4 potatoes, 10 cl of chicken broth, parsley for garnish, salt, pepper. Cook the rabbit legs in a pan with salt, pepper, Sprig garnish, for 45 minutes, soft focus, into the oil. Meanwhile, prepare the potatoes: clean the mushrooms; Peel and mince the shallots. You find them for 5 minutes, soft focus, in butter, add the mushrooms, salt and pepper, cover and simmer for 10 minutes to fire. Let cool and, meanwhile, separate the egg yolks from the whites. Stir the yolks, previously prepared, fresh cream. Peel, wash the potatoes and cook for 35 minutes, steamed. Cut them the top cover and a slice at the base, so they are very stable, svuotatele internally with a teaspoon and put 50 g of pulp in a bowl. Mash and add the drained mushrooms. Whip the egg whites with a pinch of salt and blend to the preparation. Preheat oven to 180° place the potatoes in a baking dish from oven and put on the souffl '; pour the broth into the Pan and cook for 30 minutes in a hot oven. Sprinkle with parsley and serve with the rabbit legs.