Terrine de Lièvre

Name: Terrine de Lièvre (Potted Hare)
Cuisine: France
Ingredients: A freshly killed hare; 1 lb. of fillet of veal (lean); a pinch of allspice, mixed spices, salt and pepper; a pinch of allspice, mixed spices, salt and pepper; a few sprigs of parsley, thyme; 1 small bayleaf; 1½ lbs. of fat pork; a few sprigs of parsley, thyme; 1 lb. of fillet of veal (lean); 1 lb. of lean pork; 1 gill of brandy; a pinch of allspice, mixed spices, salt and pepper; a pinch of allspice, mixed spices, salt and pepper

Potted Hare

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a favourite way of using up the rest of the hare, when the back only has been used, as in the above recipe.

Ingredients

A freshly killed hare
1 lb. of fillet of veal (lean)
1 lb. of

Europe
France
Dinner
Side dish
Gluten-free

Method

Chop the hare, the veal, etc., very finely and mix the meats thoroughly, adding the herbs and seasoning. Line an earthenware terrine with rashers of fat bacon, put the chopped meats, etc., in it, packing firmly, pour in the brandy, cover with more fat rashers, and put the lid on and seal it with a paste made of flour and water. Set the terrine in a pan of boiling water and put