This was a fun dish to play with because I'm stuffed on rabbit and bacon. For the terrine, I cleaned a rabbit and ground it up with some applewood smoked bacon. After it had been ground fine and pureed with some heavy cream in a food processor, I added some colorful garnish. Chopped parsley, crushed juniper berries, grated carrot, shallots, garlic, sea salt, and white pepper. I placed the mixture in a plastic wrap lined rectangle terrine mold and covered with foil. I then cooked it in a water bath for 40 minutes at 350 degrees. I allowed it to come to room temperature before weighing it down with a few cans overnight in the cooler to shape the form. For the Carrot Air I played around with an "El Bulli" recipe and found a variation. I juiced 5 large carrots and grated some fresh ginger into a saucepan. I added a small pinch of soy lecithin and heated until the emulsifier had dissolved. After straining the mixture, I used an immersion blender to create a foam that was bright orange and held up for an extremely long time. With a piece of toasted bread, the carrot air, rabbit terrine, and fresh chervil I'd say this is a winner for a James Beard hors d'oeurve.