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004 - Terrine de Cèpes (January 2015)

For 12 persons :500g Cèpes (mushroom) – 12 Eggs – 25cl cream – 5 leaves of gelatine – Chive, shallot, butter…

Fry the mushrooms in butter with chopped shallots.

Soak the gelatin in cold water.

Beat the eggs.

Boil the cream with the gelatin.

Cook the eggs with the mushrooms, scrambled way, incorporate the cream, salt and pepper.

Mold and cool for at least 4h. Serve with a vinaigrette made with olive oil and balsamic vinegar…


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