Rabbit Patê

Makes the filling with the meats, pork belly, and liver according to basic instructions

Season with salt, white pepper, and thyme

Cover and reserve

Remove all the membranes from the rabbit fillets

Fry them on both sides in hot butter or margarine

Season with salt and white pepper

Mix the meat that was in the refrigerator through a food processor

Mix it with egg, heavy cream, and cognac

Season well with salt and white pepper to taste

Line a 26x12cm English muffin tin with fresh pork belly or pastry dough

Fill it with half of the meat mixture

Roll the rabbit fillets in thin slices of pork belly and place them side by side in the middle

Fill it with the remaining meat mixture, cover with pork belly or pastry dough

Garnish with small pieces of pastry trimmings

If using pork belly, seal well with aluminum foil and bake in a moderate oven (180°C) for about 90 minutes

If using pastry dough, do not cover so that it becomes crispy and bake in a moderate oven (180°C), starting at hot (220°C) for the first 20 minutes and then reducing to moderate heat

Bake for another 1 1/2 hours

About 30 minutes before removing from the oven, brush with egg yolk

Let it sit for another 30 minutes in the mold to cool and demold.