Spicy rabbit terrine
(serves 1 to 4)

 Ingredients : rabbit 50 %, pork, chicken liver, eggs, white wine, salt, onions, spces.

Quantity: 1 2 3 4 5 6 7 8 9 10

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Venison terrine with blackcurrant

(serves 1 to 4)

 Ingredients: venison 42 %, pork, pork liver, eggs, white wine, blackcurrants, salt,  parsley,

 sage hyssop, spices, vinegar.

Quantity: 1 2 3 4 5 6 7 8 9 10

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Lamb terrine with white wine

(serves 1 to 4)

  Ingredients : lamb 50 %, pork, pork liver, eggs, white wine, vinegar, onions, salt, spices.

Quantity: 1 2 3 4 5 6 7 8 9 10

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Pâté of chicken with hyssop

(serves two to four)

 Ingredients: meat of chicken 50 thigh%, pork, liver, of poultry, eggs, bread, white wine, salt,

  vinegar,sorrel, hyssop, spices.

Quantity: 1 2 3 4 5 6 7 8 9 10

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 Pâté of poultry liver with spices

(serves 1 to 4)

 Ingredients: 37%, poultries' livers  shoulder and throat of pork,  bread, salt,  parsley, 

  hyssop, spces, sage,

Quantity: 1 2 3 4 5 6 7 8 9 10

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Pâté of duck with sage

(serves one to four)

    Ingrédients: meat of duck 50%, pork, livers of poultries, eggs, bread, red wine,

    salt, parsley, sage, spices,

Quantity: 1 2 3 4 5 6 7 8 9 10

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These conserves are prepared using 15 th century recipes.We suggest you serve these with a Roast Onion Salad, following the medieval recipe given below

Cook 800g onions (choose a sweet variety) in an open fire, or in an oven (250°) for one hour, wrapped in foil. Allow to cool slightly - the skin should be blackened and caramelised. Remove and discard this outer skin, and finely chop the tender centre. Add salt pepper, and spices ( a pinch of cinnamon, ginger, cloves and saffron) and drench with a splash of olive oil and vinegar.* Serving tip : accompany with a light red wine.

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