La Terrine d’Albas

Pork and rabbit terrine

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

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.


  • a half rabbit, about 1 kg (2 lb) weighed on the bone
  • 250


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.