1 young hare or
2 fleshy rabbits - (about 4 lbs. tota; l)
2 envelopes unflavored gelatin
1/4 cup ; water
6 carrots; peeled
1 bottle dry white wine
1 tablespoon white wine vinegar
1/2 lemon; zest of
1 freshly ground black pepper
2 bay leaves
3 sprigs fresh thyme
6 sprigs fresh italian parsley
1 onion; halved
1 head garlic; peeled
24 small onions
6 whole french green beans - (up to 8; )
1/4 cup white madeira wine
1 pinch ground cinnamon
12 pickled onions
2 tablespoon chopped fresh chives
1/4 cup fresh chervil leaves
2 tablespoon chopped fresh fennel leaves
1 salt; to taste
1 fresh italian parsley
1 poppyseed, kiwi or
1 black currants
Cut the legs from each rabbit, then split the body into 2 pieces. In a small bowl, soften the gelatin in the water. Slice 2 of the carrots. Place the rabbit, gelatin, wine, vinegar, lemon zest, a few grinds of pepper, bay leaves, thyme, parsley, sliced carrots, onion and garlic in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the meat falls from the bones, about 1 1/2 to 2 hours.
While the rabbit is stewing, in separate saucepans cook the remaining whole carrots and the small onions in boiling water until just tender, about 15 minutes. In another pot, cook the beans for 5 minutes. Drain the vegetables, rinse under cold running water, and set aside.
When done, remove the rabbit and vegetables from the pot with a slotted spoon. Strain the cooking liquid into a bowl, stir in the Madeira, and set aside.
Remove the rabbit meat from the bones and cut any large chunks into bite-size pieces. Sprinkle with a little cinnamon. Slice the crisp-tender carrots and small onions and reserve separately. Let all ingredients cool to room temperature.
Coat the inside of a shallow round 2-quart mold with a layer of the cooking liquid and let it set. Arrange crisp-tender carrot slices over the bottom and around the sides of the mold. Then layer the rabbit pieces, remaining carrots, cooked onions, garlic cloves, pickled onions, beans and herbs in the mold, arranging them so they will appealing when it is cut. Season with salt and pepper, and pour the remaining cooking liquid into the mold to cover the meat and vegetables. Place in the refrigerator to set, 4 to 6 hours.
Carefully turn the mold out onto a platter and gently press Italian parsley leaves into the aspic before serving. You can decorate it further with poppyseeds or the other garnishes.
Note: The liquid in which the rabbit cooks becomes a delicious aspic in this terrine.
The authors write: "'I like meals to be a feast,' says Aude Clement, owner of one of Paris's most intriguing houseware stores, Au Bain Marie. Aude's love of good food goes back to her childhood, when birthdays were occasions for a splendid meal at Fernand Point's celebrated restaurant. 'My father always drank good wine,' she adds, 'and he always gave me a taste.'
"Aude has pursued her love of food in her work as well, developing articles on cooking for leading French magazines, then styling them for photography. While searching for interesting props, she became intrigued with the beautiful but useful antiques related to preparing and serving food. Eventually she amassed enough of them to open a shop devoted to the table.
"As busy as she is, Aude still manages to find time to cook. Every Saturday morning she searches the weekly market in Lac d'Enghien, the small spa town near Paris where she lives, for the best produce, fish, and meats. 'I like everything that's good,' she says. Arriving home, the morning's purchases are unpacked on the long counter to inspire her. Any fish is washed, dried, then lightly salted. 'It's a trick I learned from the Japanese,' says Aude. 'The fish keeps better and the flesh is firmer.'"
"'I cook by smell,' she notes. 'When you can smell pasta, it's too late. It will already be overcooked.' The fragrance of herbs is always an important consideration in her cooking. Basil is a favorite, 'but I never cook it,' she notes."
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