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La Terrine d’Albas
Pork and rabbit terrine
- Serves
10
- Difficulty
Easy
Published 1991
This uses a variety of meat but pork is predominant. If you are unable to buy hard back fat, substitute 500 g (1 lb) pork belly and omit the pork neck.
Ingredients
a half 1 kg 2 lb 250
Method
Chop the boned rabbit and all the other meats into very small dice. In a mixing bowl combine these with the beaten eggs and the other ingredients, crumbling the bay leaf in your fingers.
Put the mixture into a terrine and leave it to stand in a cool place for a day. Then cook it in the usual way in a cool oven, 130°C, 275°F, Gas Mark 1, for 3 hours.
Photos
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