Wild Boar Head Sauce with Gr. Pepper and Dried Plums

Marinate wild boar meat for one night with pepper, sugar, salt, thyme, and garlic. Rinse meat and bring to a boil once in clear water. In a saucepan, cover just shallowly with water, gently tenderize meat with bouquet garni for 40-50 minutes. Remove the meat, cool and cut into pieces. Pour the clear soup through a sieve and soak the plums in it.

Measure out 3/4 l of the clear soup, season strongly with salt and freshly ground pepper, (perhaps clarify with two egg whites). Soak the gelatine, squeeze it out and warm it with the port wine, let it melt and add it to the clear soup with the Arnagnac. Cool down in a baking dish on ice cubes.

When the jelly begins to set, add the green pepper and use it to pour a mirror into a baking dish. Next, alternate layers of meat and plums and pour in the jelly. Chill well in the refrigerator.

For the dressing, peel the shallot and cut into rings. Whisk the egg white with the mustard until smooth and gradually add the oil. Add vinegar, clear soup and shallot rings and season with salt and pepper. Make potatoes in their skins, peel and cut into slices. Clean frisée, rinse, spin dry. Rinse the chives, dry them, cut them into rings, marinate all the ingredients with the dressing.

Cut the aspic into slices. Dress with the pea and lettuce salad.

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