the pan, put the mixture into a
small earthenware terrine and
place on the ice.
Serve with hot toast.PÂTÉ DE LIÈVRE
Mince together 2 lb of the raw
flesh of a hare with 2 lb of pork
and 2 lb of fat bacon, 2 onions,
and a little parsley and thyme; add
3 liqueur glasses of brandy, salt
and black pepper, and knead them
all together until they are well
amalgamated. Take one large or
several small earthenware terrines,
fill them with the mixture, place on
top a bay leaf, some bacon rashers