Mushroom Terrine with Vegetable Vinaigrette

Sauté the peppers with the onions in butter. Add the chopped mushrooms and season with salt and pepper. Cool down a bit. Then mix with the veal farce and a little bit of whipped cream, stir in chopped parsley.

Poach for 20 minutes at 75 °C in a casserole dish or possibly a suitable aluminum dish.

For the salad dressing, put vegetables, kitchen herbs, onions, salt and pepper in a suitable bowl, add vinegar and oil.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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