Terrine à la Nérac

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Skin and cleanse one or two good rabbits, and remove all the flesh from the bones.
  2. Weigh the rabbit flesh, and take twice its weight of raw ham (fat and lean) or fresh pork.
  3. Pass the rabbit flesh and ham/pork through a mincer once or twice.
  4. For each pound of meat, add 4oz. of game or poultry livers.
  5. Rub the whole mixture through a coarse sieve.
  6. Turn the mixture into a basin.
  7. Work in a sufficient seasoning of salt, coarsely-ground black pepper, very finely minced or powdered bay leaf, and a spray or so of thyme.
  8. Line your pâté with this farce, pressing it well into shape with your hand, which should be constantly dipped into cold water, so as to get the mixture quite smooth.
  9. On this put a layer of any nice fillets of
Original Text · last edited 4 days ago
Terrine à la Nérac.—Skin and cleanse one or two good rabbits, and remove all the flesh from the bones; weigh this, and take twice its weight of raw ham (fat and lean) or fresh pork, and pass this all through a mincer once or twice; then for each pound of meat add 4oz. of game or poultry livers and rub the whole through a coarse sieve; turn this all into a basin, and work into it a sufficient seasoning of salt, coarsely-ground black pepper, very finely minced or powdered bay leaf, and a spray or so of thyme; line your pâté with this farce, pressing it well into shape with your hand, which should be constantly dipped into cold water, so as to get the mixture quite smooth; on this put a layer of any nice fillets of
Notes
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