Forest Terrine with Farmhouse Pork and Wild Mushrooms
Ingredients:
1.5 kg pork (shoulder and throat mixed)
200 g pork liver (optional for extra creaminess)
100 g dried black trumpets
100 g dried chanterelles
100 g dried Bordeaux ceps
100 g dried red-stemmed boletes
2 chopped shallots
2 crushed garlic cloves
3 cl cognac or Armagnac
2 eggs
15 cl single cream
1 tablespoon fresh thyme
1 teaspoon allspice
Salt and pepper to taste
Preparation:
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