Liver pate with dried mushrooms

By Parfumsdesbois

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Details

servings 4
Level of difficulty Average
Preparation time 60mins
Cost Average budget

The night before soak the dried mushrooms in milk.

Finely chop the livers and fat.

Mix thoroughly with the eggs and the milk that was used to soak the mushrooms.

Add thyme, bay leaves, salt, pepper and spices.

Put into terrines which have been sterilised in boiling water for three hours.