Wild boar tenderloin in pastry with chicken soufflé and morels

    Serves 4

    Remove sinews from the tenderloin and brown in butter a pan, season and cool. Place the chicken in the blender and blend, add salt, pepper, egg and cream and blend until thoroughly blended. Stir the blended mix in a bowl with chopped herbs and then place on the rolled out pastry, ensuring the length suits the length of the tenderloin. Roll together and lay on a greased baking tray, brush with egg and if desired, sprinkle with poppy seeds, etc. Bake in a pre-heated oven at about 180°C for 20–25 minutes. Cut into slices immediately before serving. Ideally lightly pink and cut into suitable slices for serving.

    Sauce:
    Add Sauternes or another Muscat wine to the warm pot and bring to the boil and reduce by half. Add water, mustard and pork bouillon and boil and reduce by half. Add cream, condense again and add butter and thicken if required. Season with salt, pepper and tarragon leaves in suitable sizes. The sauce must be cream-coloured and if desired, a little Danish heather honey may be added for flavour. Makes about 1/2 l sauce.

    Serving suggestion:
    Serve with boiled wheat grain and a rhubarb-peach compote.