Hare pâté from The New York Times Cookbook (1961) by Craig Claiborne
- shallots
- celery
- Cognac
- gelatin
- leeks
- thyme
- eggs
- salt pork
- foie gras
- hare
- powdered bay leaves
- pork
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.