|Rabbit||1 1⁄2 Kilogram (1 whole)|
|Veal breast||10 Ounce (300 gram)|
|Bacon||14 Ounce (400 gram, fresh)|
|Brandy||30 Milliliter (2 tablespoon)|
|Barding fat/Thin rashers of unsmoked, streaky bacon||5 Ounce (150 gram)|
|Mixed spice||2 Pinch|
|Bouquet garni||1 (consisting of 1 sprig thyme, 1 bay leaf, 3 sprigs parsley)|
|Flour||2 Tablespoon (adjust quantity as needed, to seal the terrine)|
|Water||1 Teaspoon (adjust quantity as needed, to seal the terrine)|
1. Remove the meat from the rabbit. Peel the carrot and onion and slice. Remove the rind from the bacon. Put the rabbit bones in a saucepan with the carrot, onion, bacon rind and bouquet garni. Season. Cover with water and simmer until two-thirds of the liquid has evaporated. Strain the stock.
2. Choose 20 nice small fillets (10 each) from the rabbit and veal. Season and put aside.
3. Mince the remaining rabbit and veal with the bacon (preferably in an electric mincer). Season, and add the mixed spice and brandy. Mix with a wooden spatula, adding the stock a little at a time.
4. Preheat the oven to 200°C (400°F; gas mark 6).
5. Line a terrine with the barding fat or rashers of bacon. Place in alternate layers the minced and sliced meats, ending with a layer of minced meat. Cover with slices of barding fat or rashers of bacon and lay the bay leaves on the top. Cover the terrine with the lid and seal the lid with a strip of flour and water paste.
6. Bake in the centre of the oven, in an ovenproof dish filled with water, for 2 hours. Leave the lid on while the pate cools. Refrigerate for a few days before serving.