Flanders Taste Foundation | Sprinkle salt, pepper and choppecd garlic on the rabbit and leave overnight in the refrigirator with a weight on top. Rinse off and cover in lard for 2 hours, de-bone, mix with the foie gras and season with salt and pepper. Wash the squid and fill with the meat. Soak the almond bread in the beer, then mix, boiling the rest of the beer with the chopped shallots and 2 cloves of garlic. Add the poultry stock and a little grated ginger, then mix the sauce with half of the gingerbread, pass through a sieve, and glaze with butter.