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 ..

v>
Cornes From Gazelles

While waiting for the results of my oral, I cook .... And I work also anyway ... I love the oriental cooking. Spices, dishes, cakes, cookies etc ..... since the time I wanted to try the pastry, but I had the impression ......

Almond briouats coated with honey s...

250g almond powder 250 g caster sugar 1 lemon 2 small eggs 10 cl orange blossom water briouates: 16 brik leaves or filo paste 30 cl sunflower oil 75 g toasted sesame seeds honey syrup: 250 g of caster sugar ......

Outrageous cookies ....

Recipe found on "The fairies in the kitchen" 200 gr of chocolate pastry good quality 45gr of butter 2 eggs 150g of brown sugar a sachet of vanilla sugar 150g of chocolate flour nugget or small piece for the top (I mix nuggets and. .....

Dacquoise red fruit and white choco...

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....