Gladys Dinletir' T Page



        Terrine de Lapin - Rabbit Pâté
        Categories: Rabbit, Pâté, French
        Yield: 4 servings
        1 Rabbit
        350 g Spareribs
        1 Fatback
        150 g Lard
        1 bottle White wine
        1 Carrot
        2 Shallots
        Bouquet garni
        Mixed Spice
        Salt and Pepper
        100 g Flour         		Put the rabbit in a big plate. Add the white wine, salt, pepper, bouquet garni, and the sliced carrot and shallots. Marinate all night. The next day wipe the rabbit dry. Remove the flesh with the help of a small knife, and mince it with the spareribs and the lard. Season with the salt, pepper and mixed spice.
        Pour the marinade in a pan, add the rabbit bones and cook for 30 minutes. Filter through a fine sieve.
        Cut the fatback in two, and place the two pieces to form a cross in the bottom of a terrine dish.
        Fill the terrine with the hachis, wet from time to time with the marinade and cover with the fatback. Make a dough with the flour and a little water and make a strip to put around the edge of the bowl to seal it when putting the lid. Cook in bain marie for 90 minutes in a medium oven. Cool before putting in the refrigerator.


        Tomates à la Provençale
        Categories: Vegetables, French, Summer
        Yield: 4 servings
        Top
        8 Tomatoes
        3 Garlic cloves
        Parsley
        50 g Breadcrumbs
        2 tablespoons Olive Oil
        Salt Pepper         		Cut the tomatoes in two, squeeze a little to remove the seeds. Oil a plate, put the tomatoes, season and drizzle with the oil. Cook in a hot oven for half an hour. Meanwhile mince the garlic with the parsley, mix with the breadcrumbs. Remove the tomatoes from the oven, sprinkle generously each tomato half with the persillade and put in the oven to grill for 5 minutes.


        Tomato Sauce
        Categories: Tomato, Sauce
        Top
        25 g Butter
        1 small chopped Onion
        1 chopped Carrot
        1 chopped rasher Bacon
        5 large Tomatoes
        1 Bay leaf
        15 g Flour
        1/2 pint stock
        Salt Pepper
        pinch Sugar         		Heat the butter and toss the onion, carrot and bacon in this; do not brown. Add tomatoes and bay leaf and simmer for a few minutes. Blend the flour with the stock, add to the ingredients and simmer gently for about 30 minutes. Stir from time to time. Rub through a sieve, add seasoning and sugar and reheat.


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