Recipe of terrine with Burgundy truffles with Cognac


500g of chicken fillet
500g of pork (or sausage meat)
4 eggs
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 !


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