Welsh rarebit Blushing Bunny. A version of Welsh rarebit called "" is traditionally served in the French Nord-pas-de-Calais region. The first recorded reference to the dish was "Welsh rabbit" in 1725, but the origin of the term is unknown. There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper, and baked in the oven until the egg mixture has firmed and the cheese has melted. Onion may be added and the mixture would be eaten with
Conejo en salmorejo Conejo en salmorejo Conejo en salmorejo ("rabbit in Canarian marinade") is a meat dish from the Canary Islands. The main ingredient is rabbit meat that is marinated, then sautéed and finally cooked in the marinade until done. In addition to the meat the rabbit's liver is often used as well. Base of the marinade are white wine (usually dry), olive oil and often vinegar that are mixed with garlic, bayleaf, bell peppers and thyme. Additional ingredients are used according to personal taste. As side dishes, usually "papas arrugadas" are served, unskinned small potatoes that are cooked in salty water. Alternative