Terrine of Hare à La Grande Chartreuse

Terrine de Lièvre à la Grande Chartreuse

Preparation info

  • For

    4 to 8

    • Difficulty


    • Ready in

      1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

In La Vallée de La Grande Chartreuse, of course, Mademoiselle Ray has local hares brought to her as gifts by hunters in the surrounding mountains. She cleans and skins them herself, then hangs them for several days to develop the gamy flavor. We city folks cannot do as well as that, but I can often get a Canadian hare, which allows me to make at least a fair imitation of the original of this magnificent terrine—rich, fortifying and irresistible with ground liv