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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Winter salad

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 ......

Saint-honore revisit and my way ...

1 puff pastry 1 pastry 250ml liquid whole cream 120g icing sugar 500 pastry cream more ... caramel 250sugar 25g glucose syrup start by making your puff pastry spread it in a rather thick circle and deposit it on a silpat ......

Roast pork with prunes

Recipe found on a nutrition website. At the end I forgot to add the cream, cetais super bon ... Ingredients for 6 people: (273Kcal/person) • 800 g of roast pork in the tenderloin • 12 prunes • 1 tablespoon and a half of honey lavender ......

Fig tart

I double the proportions for a bigger pie ..... Ingredients for 6 people: 200 g puff pastry 20 ripe figs honey (from my brother Guillaume) Cream of almonds: 100 g almonds powder 50 g sugar ice cream 50 g of pomade butter 1 ......