Rabbit Terrine with Green Olives and Pistachios

Ingredients

• 1 garlic
• 2 (11 1/2- by 1 1/2-inch) strips of corrugated cardboard wrapped well with foil
• 4 teaspoons unflavored gelatin
• 2 large egg whites
• 6 ¼ cups water
• ½ teaspoon salt
• 1 leek
• + 18 more ingredients
• • 2 fresh thyme sprigs
  • 3 fresh parsley sprigs
  • 1 3-lb rabbit
  • kitchen string
  • 1 teaspoon fresh thyme
  • ½ teaspoon salt
  • 2 (12- by 2-inch) tapered narrow rectangular terrines
  • ¾ teaspoon black pepper
  • 2 carrots
  • 4 shallots
  • 3 tablespoons fresh chives
  • ¹/₃ cup salted shelled pistachios
  • ½ cup picholine or other brine-cured green olives
  • ½ teaspoon fennel seeds
  • 1 tablespoon Madeira
  • 2 (10- to 11-inch) rolling pins or high-shouldered wine bottles
  • ½ teaspoon black peppercorns
  • 18 very thin slices firm white sandwich bread

Remove fat, kidneys, and liver from rabbit if necessary. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart heavy pot and bring to a boil, skimming froth. Reduce heat and gently simmer rabbit, partially covered, until tender,...

View full recipe at Epicurious