Wild Mushroom and Walnut Mousse Wrapped in Cabbage with Sauce Riesling

• 50 g (2 oz) pork fillet
• 50 g (2

Blend the pork and chicken together in a food processor. Work in the cream and season generously. Sweat the girolles and shallot in the butter until soft and add to the meat mixture when cold. Add the walnuts.

Blanch the cabbage leaves in boiling water for 1—2 minutes until bright green, and refresh in cold water. Drain, remove the stems and place a quarter of the mixture on each leaf a