Chanterelle Terrine

Rating: 4.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 10.0 (servings)



Mince the poulard breast and chop it together with the minced foie gras, the vegetables and the whipped cream until you get a fine homogeneous mixture. Put the finished meat farce in a cool place.

Clean the mushrooms, rinse and fry briefly until hot, then pour into a sieve. After cooling, fold the mushrooms and a little mushroom juice into the meat farce. Then line a baking dish for about 1, 2 liters with aluminum foil and bacon slices, put the mushroom mass, cover with bacon and poach in a water bath at about 70 degrees in a heated stove for 50 min.

After cooling, serve with Vogerlsalat in nut vinaigrette.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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