I use this terrine for the aperitif, each slice (thin) cut in half and served on a slice of toast and a slice of pickle. Ingredient: 1 rabbit with his liver, 509g sausage meat, salt, pepper, 1 glass of white wine, 1/2 bunch parsley ...

Rabbit terrine with hazelnuts

I use this terrine for the aperitif, each slice ( thin) cut in half and served on a slice of toast and a slice of pickle.

Ingredient: 1 rabbit with his liver, 509g sausage meat, salt, pepper, 1 glass of white wine, 1/2 bunch chopped parsley, 2pngs, 1/2cac 4 spices, 1puff of whole hazelnuts, a few finely chopped rosemary strands. to put the rabbit, it is a little long and difficult especially when one does not know how to make ... to pass the pieces with the chopper as well as the onions and the sausage meat .in a big bowl put all the ingredients and well mixes .préchauffer the oven to 180, deposit the stuffing obtained in a cake mold, I deposit 3 sheet of my slag to decorate, stuffs for 1h40, make a jelly that you pour over it after the terrine is a little cooled , then put in the fridge until the next day.



Enjoy on a slice of fresh bread ..

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Salad that is reminiscent of the famous, Greek salad .. Without lé feta, but nothing prevents to put ..... Ingredient for 4 (single dish): 2tomates, 1concombre, 2avocats, 1oignln red, 1citron, salt pepper , good quality olive oil, parsley. peel the onion ......

For this pork bbq recipe, you will need: Provencal herbs, turmeric, curry, thyme, tomato powder or concentrate, vinegar, tabasco, honey, mustard. 1 big spoon of each well mixes all to obtain a homogeneous mixture ......

Ingredient: rice for 2.1 cac curry. 1 onion.4 merguez. Cook the rice in the rice cooker with the curry spoon, during this time, slice the onion and sauté it in the pan. Remove from the pan and cut the merguez in 6 or 8 and Grill......

1/2 skim milk: 33cl Vanilla pod (s): 1bag Sweet butter: 130g Wheat flour: 170g Egg (s): 6 Sugar powder: 40g And icing sugar for decoration. Separate the whites from the egg yolks. Mount the whites in snow, in another salad bowl place ......