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Home > Private Collections > Cookit > History Cookbook > Edwardian & WW1 > Food & Drink > Preparation & Cooking > Rabbit Terrine
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Put the last of the ...
Put the last third of the mixture into the tin.
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Bacon layered over t...
Use the last of the bacon to cover the top of the terrine. Fold any bacon ends over to give a neat finish.
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The cook finishes pr...
The cook adds the last of the bacon onto the top of the terrine.
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The cooked terrine.
Once the terrine has baked in the oven, any excess fat is poured off and it is left to go cold. The terrine shrinks when it cooks and has pulled away from the sides. This makes it easy to turn out.
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The finished terrine...
Once the terrine is cold it is turned out of the tin and sliced thickly.
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Finished terrine.
The cold terrine is sliced and served. The layers of different fillings look attractive and give different textures and flavours to the dish.
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Sliced terrine ready...
The thickly sliced rabbit terrine is ready to serve.
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Sliced rabbit terrin...
The sliced terrine is served cold.
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Page 2 of 2 Previous Page [ 1 2 ] Next Page  [Slideshow]