Anonymous Fri Oct 07 11:33:35 2005

1/3 lb. rabbit meat, trimmed, sinew removed,

chilled

1 egg white

1/8 tsp. salt

1/4 tsp. pepper

1/2 cup heavy cream

1/3 cup pepper crest, chopped

1/3 cup lemon basil, chopped

Place rabbit in meat grinder; grind twice through fine die, gradually adding egg white, salt and pepper. Strain through fine sieve. Cover; refrigerate for 2 hours or overnight. Place chopped herbs and small amount of cream in chilled blender or food processor; puree. Add chilled rabbit; process lightly. Gradually add cream, using pulse mode to combine.