Yield: 6 Servings

Ingredients:

• Clarified butter
  
• 1 pound assorted wild mushrooms, cleaned
  
• 10 ounces chicken
  
• 5 ounces chicken livers
  
• 10 ounces veal
  
• 8 ounces cold butter
  
• 4 shallots
  
• 2 cloves garlic
  
• Salt
  
• 1 pinch of sugar
  
• ¾ cup reduced veal demi-glace
  
• ¼ cup brandy
  
• ½ cup flour
  
• 2 cups heavy cream
  

Method:

Make sure the ingredients and meat grinder are well chilled. Sauté the mushrooms in clarified butter for 5 minutes, transfer to a sheet tray and let cool. Grind the chicken, livers, veal, butter, shallots, and garlic in the meat grinder. Transfer to a food processor, add salt, sugar, demi-glace, brandy, and flour. Puree mixture while slowly adding cream being careful not to break the mixture. Transfer mixture to a bowl, fold in the mushrooms, and transfer to a terrine mold. In a water bath at 325°F, cook terrine to an internal temperature of 160°F and let cool.

To Assemble and Serve, Picnic-Style:
Slice terrine into wide slices, wrap individually, and pack with a baguette.

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