Boning quail (shedding bones). Do not cut the breast, but release it in one piece. Bone half of the chicken. Wrap the quail breasts in foil and place in the refrigerator.
For the marinade, mix the cognac, port and gin together well in a small bowl. Put the meat from the quail legs and the chicken as well as 100 g lean veal in the marinade and let it steep for 2 days. The meat should be covered, so maybe help with the drinks.
After 2 days, wash the dried morels and soak them in water, then remove them. Briefly fry the marinated meat without the marinade in a pan with a little butter. Deglaze with a dash of cognac. Turn everything through the meat grinder (finest slice) and let cool.
Put 40 g of goose liver, 2 egg yolks and 80 g of butter in the mixer and mix with the sauce. Brush the mixture through a hair sieve (laborious, I don`t always do this, I mix for a long time). Season to taste and, if necessary, season with salt and pepper.
Line a terrine dish with fine strips of bacon. Pour in half of the mixture, adding truffle slices, pistachios and morels in layers. Fill the quail breasts with the remaining goose liver (80 g). Pour the second half of the mixture on top and again work in the pistachios, morels and truffles (sometimes stand vertically so that it looks nicer when slicing).
Cover the terrine with a layer of thin bacon. Heat the oven to 175 degrees. Heat a fireproof bowl of water in the oven (I pour hot water from the kettle). Place the terrine in a water bath (up to the edge of the filling) and poach for about 1.5 hours.
Then take out the terrine and let it cool down. Remove from the edge with a sharp knife, turn over and cut into slices with an electric knife.
It goes well with cranberries or a subtle sauce and baguette, as well as champagne or a slightly bouquet-rich red wine.
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