Forest Terrine, Pig Farmer and Wild Mushrooms
Ingredients:
1.5 kg of pigmeat (mixed shoulder and throat)
200 g pig liver (optional for extra unctuousness)
100 g dried de-de-de-de-dea trumpets
100 g of dried chanterelles
100 g dried Bordeaux ceps
100 g dried red bolts
2 chopped shallots
2 crushed garlic cloves
3 cl cognac or armagnac
2 eggs
15 cl of liquid cream
1 tablespoon of fresh thyme
1 teaspoon of four-spices
Salt and pepper to taste
continued on next page
ADVERTISEMENT
