Morel Terrine with Wild Garlic

Liquefy the butter (1), sauté the shallots (1) in it until lightly softened and cool.

Cut the de-barked white bread into narrow slices and pour the lightly beaten egg white, half of the wild garlic paste and the liquid whipped cream over it. Cut the veal into strips, mix with the soaked white bread and the stewed shallots and season. Twice pass through the finest disc of the meat grinder. Pass the farce through a fine sieve and stir on ice until shiny. Then add the whipped cream and leave to cool.

In the butter (2), sauté the shallots (2), the remaining wild garlic paste and the morels until soft, about 10 to 15 minutes. Deglaze with cognac and gravy and briefly lightly simmer.

Cool and fold in the chives, season with salt and pepper and mix into the farce when cooled.

Butter a casserole dish, pour in the farce, press down firmly and cook in a bain-marie with the lid closed for 35 minutes at 80 °C.

Our tip: Always use fresh chives if possible!

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