Remove the heart, kidneys, liver and lungs of the rabbit. Cut off the feet and head and discard them. Remove the front legs by sliding a small sharp knife between the ribs and shoulder blades. Leave the hind legs on. Remove the saddle from the carcass – this is situated between the last rib and the top of the hind legs. If you are going to use it for a separate recipe (see saddle of rabbit salad) keep it whole; if not, and you prefer to use it in the rabbit jelly, cut it into two pieces along the backbone. Take the rib cage and cut off the neck. Carefully cut away the lower part of the ribs which is of no use to you (but may come in useful to your dog or cat). Cut the top part of the ribs into two pieces along the backbone. Now remove the two hind legs and cut each one in half.
Put the pieces in a large bowl with the white wine, shallots, garlic and all the herbs. Add pepper but do not add salt, as the salt in the salt pork and the jelly should be enough. Mix everything together thoroughly, press down in the marinade, cover, and leave in a cool place (but not in the refrigerator) for 12 hours.
Take the rabbit out of the oven, pour the rest of the melted aspic into the terrine and allow to chill in the refrigerator for 2½ hours. Turn out on to a chilled plate and serve with a green salad and black olives.
© 1979 All rights reserved. Published by Macmillan.