The guinea fowl meat brings the lightness of the poultry to the terrine and the morels add this woody note. A delight !
The guinea fowl terrines with morels and cognac are made by Saveurs Gourmandes Val de Loire, master artisan charcutier. Patrick Bourreau knows how to diversify recipes and preparations for the greatest pleasure of gourmets.
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Description
Ingredients
Guinea fowl 60%, chicken liver, cream, egg whites, morels 10%, shallots, cognac 3%, salt, pepper.
Fabienne's tips
To be enjoyed on a spread as an aperitif or on a varied plate at the start of a meal.
Sommelier's advice: a red Reuilly for example