Preparation:
heat butter in a large saute pan, over a medium flame add bacon and saute briefly to render the fat add the shallots and garlic heat and stir until bacon is just beginning to color add the thyme and mushrooms saute over a moderately high flame until mushrooms give up their moisture and just begin to brown add the cream and reduced stock heat and stir over a medium flame until liquid has reduced by half remove from heat and allow to cool combine with remaining ingredients season with salt and pepper poach a small amount in simmering water adjust seasonings to taste pour into a buttered and parchment-lined terrine or pate mold cover with foil or a lid place into a hot water bath bake @ 350 degrees for 60-90 minutes, until top has just set allow to cool completely unmold onto a serving platter slice thinly serve at room temperature |
