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500 gr rabbit meat
350 gr sausage meat
2 chalots
2 eggs
2 Tbspoons sour cream
5 cl cognac
bayleaves
grated nutmeg
salt & pepper
Cooking:
1. Bone the rabbit.
2. Ground the meats together pour in a bowl.
3. Pre-heat oven to 200°C; mince the chalots and parsley, add them with all the other ingredients except the bayleaves in the bowl. Mix well everything.
4. Taste and adjust seasonning.
5. Put the mixture in the small paté tureens and place one bay leaf on each paté; bake for 40 minutes.
6. Serve with French cornichons on a bed of lettuce.
Ingredients:
500 gr rabbit meat
350 gr sausage meat
2 chalots
2 eggs
2 Tbspoons sour cream
5 cl cognac
bayleaves
grated nutmeg
salt & pepper
Cooking:
1. Bone the rabbit.
2. Ground the meats together pour in a bowl.
3. Pre-heat oven to 200°C; mince the chalots and parsley, add them with all the other ingredients except the bayleaves in the bowl. Mix well everything.
4. Taste and adjust seasonning.
5. Put the mixture in the small paté tureens and place one bay leaf on each paté; bake for 40 minutes.
6. Serve with French cornichons on a bed of lettuce.
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Date Added: 2009-04-13 Views : 522