Farce for Rabbit Terrine

Preparation info
    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 1.5 kg rabbit
  • 2 shallots, roughly chopped
  • 2 eggs


Cut up the rabbit, then remove the meat from the bones. Set aside the best pieces and mince the rest in a food processor with the shallots. Work in the eggs and cream, then turn the mixture into a bowl and mix in the nuts, dried cranberries, parsley and seasonings to taste.