Squirrel Terrine

1. Volume Economics:

   • High labor: Requires many small animals
   • Premium pricing: Labor intensity justifies cost
   • Special occasion: Not everyday preparation

2. Liver Processing:

   • Soak livers in milk 2 hours
   • Smooth texture: Process until completely smooth
   • Integration: Cool before mixing with other ingredients

3. Forcemeat Assembly:

   • Combine all ingredients except caul fat
   • Sticky consistency: Mix until proteins extract
   • Testing: Cook small portion to check seasoning

4. Molding and Cooking:

   • Line terrine mold with caul fat
   • Water bath: Cook at 325°F to 155°F internal
   • Cooling: Weight down while cooling for proper texture

Service: Slice thick, serve with mustard and cornichons Luxury: Position as premium artisanal product