Instructions: Peel the onion. Prepare the marinade with wine, oil, marc, the peeled onion, the herb bouquet (parsley, thyme, bay leaves), garlic; a dash of nutmeg; salt and pepper.

Slit open the rabbit"s chest. Flatten out the animal as much as possible and place it in the marinade for 24 hours, turning it and basting it with the marinade from time to time. Leave covered.

The day you make the terrine, you should make the stuffing: Hash the pork, the fresh flank bacon, and the rabbit"s liver. Add an egg, a dash of salt and pepper and mix well.

Take the rabbit out of the marinade. Separate, from under the ribs, the front from the back. Dice the smoked flank bacon. Then fry in a heavy saucepan so as to obtain the bacon grease. Take out the pieces of bacon, and add a teaspoon of butter. Lightly brown the rabbit on all sides. Place it on a platter. Add a teaspoon of butter and heat. Add the stuffing and stir it in the butter for several minutes. Take out the filling.

Boil some water and add the pork rind and let it boil ten minutes. Line the bottom and sides of an oblong pan with the pork rind. Place the front part of the rabbit to one side of the pan, pull away the skin and fill it with the stuffing. Do the same thing with the back part of the rabbit. Pull the skin over the stuffing so as to keep it in place. Add the pieces of veal knuckles and the marinade. Cover. Bake in a slow oven for 2 hours and 15 minutes.

Take out the stuffing and set aside. Bone the rabbit and the veal knuckles. Cool the cooking juice in the refrigerator until it"s lukewarm.

Lightly grease your earthenware recipient with lard drippings. Arrange in layers, the rabbit, the veal and the stuffing until you run out of the three foods. This makes the terrine. Skim the fat off the cooking juice. Pour the juice over the meat in the earthenware, and cover with aluminum foil. Cut a piece of cardboard so that it fits inside the earthenware. Place the cardboard on the covered meat and place a saucer on it. Inside of the saucer, place an object weighing about 2 pounds; leave it until the next day. If possible place the earthenware in the refrigerator.

Unmold the terrine. Cut in slices of about 1/2-inch. Serve with a green salad.

This recipe yields 8 servings.

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