Difficulty:[usr 2 ]
Chop the cut meat into pieces with a mincer or chop it with a knife. put it in a salad bowl in the cold.
Remove the earthy stalk from the mushrooms, roughly chop them and quickly blanch them in salted boiling water. Drain and chop.
Put the different ingredients in a mortar, first the coarse Guérande salt with the Sichuan pepper, start to pound, then add the pink peppercorns, continue to pound, once obtained a powder, add the Espelette pepper and curry Indian.
Remove the salad bowl from the cold, add the crushed ingredients, mix well, fill 2 circles of ten centimeters with the mixture.
All you have to do is unmold them in a pan or on a grill to cook them to your liking.
