Porcini And Veal Paté

Preparation:

Preparation: Cut the meat and livers into chunks, peel and chop the echelons. Brown in a pan with 50 g of butter, a sprig of rosemary and sage, pepper and pour over half a glass of brandy, letting it evaporate over high heat; cook over low heat for 15 minutes, adding a little hot water if necessary. Meanwhile, peel and slice the mushrooms then cook them in a pan with 20 g of butter and salt for about 10 minutes. Mix the meat and livers (eliminate the herbs) with the remaining butter, add 2 thirds of the chopped mushrooms, the cream and the salt; jumbled up. Line a mold with moistened baking paper, pour the mixture, distribute the remaining mushrooms, a few parsley leaves and put in the fridge for at least three hours. In the meantime, prepare the jelly following the instructions on the package, then let it cool without letting it completely solidify. Just before serving, unmold the paté, slice it, arrange it on plates, pour in the gelatine and refrigerate for a few minutes.