Terrine de Gibier

Name: Terrine de Gibier
Cuisine: France
Ingredients: pepper; minced meat; pork; streaky bacon; pheasant; hare; rabbit; salt; game; partridge; clove; scraps; calf’s foot; carrot; bacon; fat bacon; water; water; truffle; shallot; bay leaf; pork fat; stale bread; veal; onion; parsley

Preparation info

Difficulty
Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

About

Method

You can use for this paté any game you have by you— partridge, pheasant, hare or rabbit