Guinea Fowl Terrine with Morels
Morel mushrooms go particularly well with meat dishes. In this terrine Michel Catusse marries guinea fowl with morels in a refined and richly flavoured terrine.
Serving suggestion Serve with fresh or toasted bread, this is delicious as a starter.
Pork meat, guinea fowl meat 30 %, lean fowl liver, fresh eggs, morels 3 %, fine champagne 0.5 %, salt, pepper.
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