Technical Stages :

• Wash the boletus, removing the soiled and bad parts, and clean then with a wet sponge. Don't wash with large amounts of water, they would soak it in.
• Cook the cepes in a pan with the cleaned lamb brains and the crushed garlic. Pour it in a food processor, add the remaining ingredient. Mix thouroughly. Season.
• Pour this mix into a buttered cake pan and cook in a bain Marie in a warm oven at 200°C or 392°F for approximately 45 minutes.
• When finished, let the paté cool down a little, unmold and slice.
• Serve warm with gravy sauce.
• Note: You can add a few pieces of boletus to the raw meat preparation to find nice whole pieces when slicing the paté later on.