ReceptnaptárRabbit Pâté
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Ingredients
Method
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- Remove the cooked rabbit meat from the bones, and grind it.
- Add the soaked, squeezed-out bread roll, the butter and the eggs, pound the whole thing finely (in a mortar or food processor), then pass through a sieve.
- Salt it, mix in the finely chopped mushrooms, the cubed bacon and the cubed roasted goose liver.
- Line a terrine or porcelain mold with bacon slices, and fill it with half of the mixture.
- Layer the hard-boiled egg slices on top, then cover with the other half of the mixture.
- Cover the mold, and cook/bake it in a water bath (steamed) for about 2 hours, until the mixture sets.
- Let it cool, chill overnight, and decorate and coat the top with melted aspic.
- Serve cold, sliced.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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