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A terrine translation

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Greetings.  I translated a recipe from a french cookbook ("Pate's et Terrines en 10 Lecons"), forgive the missing diacriticals...  I elected to make a Ce'pe terrine using blue oyster and shiitake mushrooms.  The result was tasty but was too moist to maintain its shape when unmolded (it said to serve warm).  The basis of the recipe is to finely chop onion, stems etc along with pork and fat.  Then cook, then mix with milk moistened bread crumbs.  Let cool, add one egg and layer with the caps.  My question: Why was it so moist?  Do ce'pes have less moisture?  Did I overwet the crumbs?  Did it need another egg?


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