Wild boar and morel pâté en croûte from Only the Best: The Art of Cooking with a Master Chef (page 73) by Michel Roux

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pear and lime salsa; Pickled baby beetroot; Pickled damsons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the pâte brisée on page 174, and can substitute pork or pheasant for wild boar shoulder.

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