ABSTRACT
Add remaining ingredients and mix well, forming a smooth paste.
The dough should then rest for 5 hours (very important).
4 ea. eggs
4 oz. salt
4 oz. oil
2 qt. water
Ingredients 2 lb. rabbit meat, approximately
2 whole rabbits, progressive grind to the ¼” die at twice
1 lb. ground pork, ground fine
back fat sliced in slabs 1/8” thick to line terrine
1 lb. back fat; ground fine
2 ea. eggs, slightly beaten
2 oz. panada
pinch four spice
tt salt and pepper
Method Place the meats in a food processor and run till a gummy consistency.
