A delicious mushroom dish for any occasion!
Clean the mushrooms thoroughly, scrape with a damp cloth and cut into even corners or possibly cubes. Boil the clear soup, season very spicy, let the mushrooms boil in it and simmer for about 2 to 3 minutes.
Remove the mushrooms and drain in a sieve (pour the drained broth back into the remaining clear soup). Let it boil again, taste, add sherry, let soaked gelatine melt in it. Finally, strain the mushroom jelly through a fine cellulose napkin.
In the meantime, mix the mushrooms with chopped chervil and distribute evenly in Timbal or Savarin moulds. Pour the warm jelly on top. Chill the aspic in the refrigerator for at least 3 to 5 hours.
For the terrine, separate the pigeons, i.e. remove the breasts and legs, skin and bone them. Parry the pigeon breasts, season with salt and pepper, marinate with a little bit of sherry and port wine for 2 to 3 hours. Next, take them out, rub them dry and sear them in a not too hot frying pan for half a minute on each side, put them on a rack and smoke them for about 3 to 4 minutes. Leave to cool until further use.
Make a fine farce of the leg and poultry meat with whipping cream, whole egg, liver, spirits and spices in a hand mixer. Blend and refrigerate until further use. Pistachios and
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