Magazine article from our research archive:
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Rabbit terrine with apple compote and hazelnut-apple salad.(Recipe)
- Article from:
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Art Culinaire
- Article date:
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March 22, 2008
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Copyright informationCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the rabbit legs, shoulders and reduction:
4 rabbits
4 tablespoons olive oil
3 1/2 ounces butter
2 carrots, peeled and cut info 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 onion, peeled and cut into 1/2-inch dice
1 leek, trimmed and cut into 1/2-inch dice
1 bulb fennel, trimmed and cut into 1/2-inch dice
1 sprig thyme
2 sprigs rosemary
6 sprigs tarragon
12 white peppercorns
1 teaspoon fennel seeds
1 teaspoon celery seeds 1 teaspoon coriander seeds
1 head garlic, halved crosswise
1 tablespoon tomato paste
6 tomatoes, seeded and coarsely chopped
Pinch of Maldon[R] sea salt
1 1/2 cups white wine
1 pint veal stock
1 quart chicken stock
For the black ...
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