Tom Saaristo Terrine de Lapin

http://tomsaaristo.com

Terrine de Lapin

Ingredients

For rabbit and broth :
1 3 pound 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 ounce envelopes]
1 tablespoon Madeira

For assembling terrines :
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.**

Special equipment: 2 [12 x 2 inch] tapered narrow rectangular terrines; kitchen string; 2 [11 1/2 x 1 1/2 inch] strips of corrugated cardboard wrapped well with foil; 2 [10- to 11-inch] rolling pins or high-shouldered wine bottles

Method
Cook rabbit in broth:
Remove fat, kidneys, and liver from rabbit if necessary. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart heavy pot and bring to a boil, skimming froth. Reduce heat and gently simmer rabbit, partially covered, until tender, 1 hour.

Clarify broth:
Cool rabbit in broth, uncovered, 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a fine sieve into a bowl, discarding solids. Whisk egg whites in another bowl until foamy and add egg shells. Whisk in warm broth in a stream and return mixture to cleaned pot.

Heat over moderate heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer [about 10 minutes]. Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 10 minutes.

While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.

Pour broth through a sieve lined with a double thickness of dampened paper towels into a bowl and let all broth drain through. Discard solids. [If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain]. Broth should be completely clear; if not, repeat procedure with clean dampened paper towels. If clarified broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Bring broth just to a simmer. Sprinkle gelatin over remaining 1/4 cup cold water and soften 1 minute, then whisk into hot broth until dissolved. Stir in Madeira and remaining 1/4 teaspoon salt, or to taste.

Assemble terrines:
Lightly oil terrines and line with a sheet of plastic wrap large enough to drape over edges. Place terrines on a tray. Cut 4 [18 inch] pieces of kitchen string and place 2 crosswise under each terrine about 2 inches from each end [they will be used to secure rolling pins or bottles to terrines].

Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl. Divide mixture between terrines, then stir broth well and pour slowly into terrines, filling to 1/4 inch from top. Reserve any remaining broth, covered and chilled. Place a foil-wrapped cardboard strip on top of each terrine, then rest a rolling pin or bottle on top of cardboard and tie to terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine [some broth will spill over onto tray].

Chill terrines on tray 3 hours, then remove string, weights, and cardboard. Heat any reserved jelled broth [including spillover on tray] just until it becomes liquid and add to terrines. Cover with overhanging plastic wrap and chill at least 6 hours more.
To unmold terrines, unwrap plastic wrap and invert molds onto a long narrow platter, pulling slightly on plastic to release terrines from molds, then removing it. Gently cut terrines with a serrated knife into 1/3-inch-thick slices and serve on toasts.

* Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker.

** To toast, arrange bread slices on a baking sheet and spread with 2 tablespoons butter.
Toast in middle of oven until golden, about 10 minutes.

Cooks' notes:
> Terrines may be chilled up to 3 days.

> If you'd like to serve the terrines already cut and on toasts, you can conveniently make them in a baking pan rather than terrine molds. You'll need 2 [13 x 9 inch] pans: Line 1 pan as for terrines [you will need 2 well-overlapping lengths of plastic wrap] and spread all of rabbit mixture and broth evenly in pan. Cover with more plastic wrap and gently press second 13 x 9 inch pan on top. Distribute 3 pounds of weight [such as three 1-pound cans] in pan and chill terrine until completely firm, at least 4 hours. Remove weights, top pan, and top layer of plastic wrap and invert onto a cutting board. Remove remaining plastic wrap and cut terrine into 1 1/4 inch squares with a long sharp knife.

Makes about 40 hors d'oeuvres.