Terrine of Wild Rabbits

Cut off the limbs of two or three wild rabbits previously skinned, cleaned, and the meats nicely wiped; bone the four limbs and the back, cut the back fillets in pieces, also the meat from the legs, and lard them with shreds of raw ham and bits of truffles; lay them in a vessel to season with pulverized wild thyme, and pour over a few spoonfuls of brandy or Madeira wine; let macerate for two or three hours, adding a few spoonfuls of cooked fine herbs (No. 385). With the minion fillets and the nicest parings prepare a forcemeat, mix with it an equal quantity of baking forcemeat (No. 81), and to this dressing add the marinade from the meats. Cover the bottom and sides of a cooking terrine with a layer of the prepared forcemeat, then begin to fill it with the pieces of rabbit intermingled with large lardons of foies-gras and truffles, both raw, but seasoned, and alternate the forcemeat with layers of the meats; cover the top with forcemeat and thin slices of fat pork over all. Set the terrine into a deep baking pan containing hot water, and bake for one hour and a quarter to one hour and a half in a moderate oven; after it has been removed one quarter of an hour set a weight on top and allow to cool off.