for 8 people
600 gr [1-1/2 lb] rabbit meat (equivalent to one rabbit of 1.5kg [3 lb])
400 gr [1 lb] of sausage meat
2 large shallots
2 eggs
2 Tablespoons sour cream
5 cl [2 fl oz] cognac or armagnac
bay leaves, a few blades of parsley
grated nutmeg, salt & pepper
Bone the rabbit or have it done by your butcher. In a electric mixer, ground the meats together with a blade, pour it in a bowl when finished.
Pre-heat oven to 200 C / 400 F, mince the chalots and parsley, add them with all the other ingredients except the bayleaves in the bowl. Mix everything together until well blended (use your hands !).
Taste and adjust seasonning….flavor needs to be strong for baking will decrease it a little.
Put the mixture in the small pate tureens and place one bay leaf on each pate; bake for 40 minutes.
Serve with French cornichons, out from small tureens in an ear-dish on a bed of lettuce.
If you chose to bake it in a single large tureen, place 3 bay leaves on and cook it for 1 hour 30 minutes (it must be covered while cooking).