Last week we had the (dis?)pleasure of experiencing the life and death of 2 rabbits. This week, in the rabbit’s afterlife, I make a terrine. A terrine is like a fancy meatloaf, and it’s a corner stone of nose-to-tail cooking. Watch the episode, and seriously — try making a terrine — it’s easy, delicious and seems impressive (it is French, afterall). Look for the recipe on Wednesday.
