Terrine of hare with pistachios from The Four Seasons Cookbook (page 20) by Charlotte Adams and James A. Beard

  • Cognac
  • juniper berries
  • pistachio nuts
  • quatre épices
  • eggs
  • fatback
  • hare
  • pork
  • white pepper
  • EYB Comments

    Preparation begins 3 days before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Preparation begins 3 days before serving.

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