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1
Remove fat, kidneys, and liver from rabbit if necessary.
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2
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.
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3
Reduce heat and gently simmer rabbit, partially covered, until tender, 1 hour.
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4
Cool rabbit in broth, uncovered, 30 minutes, then remove, reserving rabbit pieces and broth separately.
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5
Pour broth through a fine sieve into a bowl, discarding solids.
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6
Whisk egg whites in another bowl until foamy and add egg shells.
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7
Whisk in warm broth in a stream and return mixture to cleaned pot.
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8
Heat over moderate heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 10 minutes).
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9
Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 10 minutes.
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10
While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.
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11
Pour broth through a sieve lined with a double thickness of dampened paper towels into a bowl and let all broth drain through.
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12
Discard solids.
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13
(If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.)
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14
Broth should be completely clear; if not, repeat procedure with clean dampened paper towels.
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15
If clarified broth measures more than 2 1/2 cups, boil to reduce.
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16
If it measures less, add water.
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17
Bring broth just to a simmer.
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18
Sprinkle gelatin over remaining 1/4 cup cold water and soften 1 minute, then whisk into hot broth until dissolved.
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19
Stir in Madeira and remaining 1/4 teaspoon salt, or to taste.
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20
Lightly oil terrines and line with a sheet of plastic wrap large enough to drape over edges.
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21
Place terrines on a tray.
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22
Cut 4 (18-inch) pieces of kitchen string and place 2 crosswise under each terrine about 2 inches from each end (they will be used to secure rolling pins or bottles to terrines).
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23
Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl.
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24
Divide mixture between terrines, then stir broth well and pour slowly into terrines, filling to 1/4 inch from top.
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25
Reserve any remaining broth, covered and chilled.
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26
Place a foil-wrapped cardboard strip on top of each terrine, then rest a rolling pin or bottle on top of cardboard and tie to terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray).
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27
Chill terrines on tray 3 hours, then remove string, weights, and cardboard.
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28
Heat any reserved jelled broth (including spillover on tray) just until it becomes liquid and add to terrines.
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29
Cover with overhanging plastic wrap and chill at least 6 hours more.
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30
To unmold terrines, unwrap plastic wrap and invert molds onto a long narrow platter, pulling slightly on plastic to release terrines from molds, then removing it.
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31
Gently cut terrines with a serrated knife into 1/3-inch-thick slices and serve on toasts.
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32
Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker.
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33
** To toast, arrange bread slices on a baking sheet and spread with 2 tablespoons butter.
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34
Toast in middle of oven until golden, about 10 minutes.
