500g of chicken fillet
500g of pork (or sausage meat)
60g of Burgundy truffles in Cognac
10cl of truffled-Cognac
A pack of gelatinous stock
Salt and pepper
- Mince the meat and the truffles, mix all the ingredients together.
- Pour the mixture in a ceramic dish, compress it and backe in oven at 200°C for 40 min in a water bath.
- Wait for the terrine to cool down before serving.
Bon appétit !