Rabbit Terrine

1. Liver Preparation:

   • Soak livers in milk 2 hours
   • Sauté quickly, process until smooth
   • Texture: Should be completely smooth

2. Forcemeat Assembly:

   • Combine all ingredients except caul fat
   • Mix until mixture becomes sticky
   • Test seasoning by cooking small portion

3. Molding Process:

   • Line terrine mold with caul fat
   • Pack mixture firmly, avoiding air pockets
   • Technique: Tap mold to settle mixture

4. Water Bath Cooking:

   • Cover with foil, cook in water bath
   • Bake at 325°F to 155°F internal
   • Cool under weight for proper texture

Service: Slice thick, serve with mustard and cornichons Aging: Improves after 2-3 days refrigeration