Wild Food Recipes
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St George's Mushroom Terrine en Croute

Carl Shillingford, who supplies these recipes, says:

To be honest this is looking really good (and the smell....)
...
if you have a chance try the terrine, we could have a modern classic, it's that good!

Ingredients

Method

• Hot water pastry
• • Heat the liquid and add the dripping
  • Remove from the heat and pour onto the flour and salt.
  • Mix well
  • Roll out into a large cake tin, leaving 2 cm over the edge, to crimp.
• Pork farce
• • Mix the pork farce ingredients together and place firmly into the bottom of the tin.
• The rest of the pie
• • Place the sliced marinated fillet steak on to the pork farce.
  • Mix the pate farce and again place onto the steak firmly and evenly.
  • Sprinkle the sliced St George's mushrooms on the top
  • Place into the oven at 180 Celsius for 15 minutes
  • Reduce the oven to 140 Celsius and leave to cook for 1frac12; hours.
  • Remove from the oven and leve to cool for 2 hours.
• To make the Cumberland sauce:
• • Zest and juice the citrus fruit
  • Place in a pan with all the ingredients apart from the gelatine
  • Bring to the boil
  • Pass and whisk the gelatine into the liquid.
  • Remove any juice or fat from the pie
  • Pour the Cumberland sauce over the top
  • leave to set in the fridge.

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