Rabbit Terrine with Green Olives and Pistachios

Ingredients

• 1 (3-lb) rabbit, cut into 8 pieces
• 4 shallots, thinly sliced
• 2 carrots, thinly sliced
• 3 fresh parsley sprigs
• 2 fresh thyme sprigs
• 1 leek (green part only), rinsed
• 1 head garlic, left unpeeled and halved horizontally
• 1/2 teaspoon black peppercorns, cracked
• 1/2 teaspoon salt
• 6 1/4 cups cold water
• 2 large egg whites plus shells, crushed
• 4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
• 1 tablespoons Madeira
• 1/2 teaspoon fennel seeds, toasted*
• 1/2 cup picholine or other brine-cured green olives (3 oz), pitted and coarsely chopped
• 1/3 cup salted shelled pistachios, coarsely chopped
• 3 tablespoons thinly sliced fresh chives
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• Accompaniment: 18 very thin slices firm white sandwich bread, each slice buttered and cut into 2 pieces the shape of terrine slices, then toasted.**
• 2 (12- by 2-inch) tapered narrow rectangular terrines; kitchen string; 2 (11 1/2- by 1 1/2-inch) strips of corrugated cardboard wrapped well with foil; 2 (10- to 11-inch) rolling pins or high-shouldered wine bottles

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag