Pate De Lapin Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-Source: Australian Vogue,
-Wine and Cookbook 1985,
Directions:
1 large rabbit salt and pepper 1 tablespoon chopped parsley 1 sprig of
fresh thyme, chopped 700 g shoulder of pork, diced 3 shallots, chopped
finely 1/2 cup cognac 1/2 cup white wine finely cut bacon to line and
cover terrine 1 bay leaf
Remove rabbit flesh from bones and dice. Put it in a large bowl with
salt and pepper, parsley, thyme, diced pork and shallots. Pour over
cognac and wine. Cover and stand in refrigerator for 24 hours.
Line a terrine with bacon, pack in meat and marinade, put a bay leaf
on top and cover it with bacon. Cover terrine with double foil, and
cook in a baking dish of water in a pre-heated 180C oven for 2
hours. Remove from oven and stand with a weight on top until pate is
cold. Refrigerate for 24 hours before serving with hot toast, butter
cornichons and baby pickled onions. Bon-Appetit, Exec.Chef. Magnus
Johansson From: Sherree Johansson Date: 09-24-94
Source from luhu.jp
fresh thyme, chopped 700 g shoulder of pork, diced 3 shallots, chopped
finely 1/2 cup cognac 1/2 cup white wine finely cut bacon to line and
cover terrine 1 bay leaf
Remove rabbit flesh from bones and dice. Put it in a large bowl with
salt and pepper, parsley, thyme, diced pork and shallots. Pour over
cognac and wine. Cover and stand in refrigerator for 24 hours.
Line a terrine with bacon, pack in meat and marinade, put a bay leaf
on top and cover it with bacon. Cover terrine with double foil, and
cook in a baking dish of water in a pre-heated 180C oven for 2
hours. Remove from oven and stand with a weight on top until pate is
cold. Refrigerate for 24 hours before serving with hot toast, butter
cornichons and baby pickled onions. Bon-Appetit, Exec.Chef. Magnus
Johansson From: Sherree Johansson Date: 09-24-94
Source from luhu.jp