| 12 | | Dried morels |
| 320 | g | Lamb fillet |
| 200 | g | Finely minced (blended) chicken breast |
| 120 | g | Romaine lettuce |
| 200 | g | Pork net (1 sheet) |
| | Seasoning - salt and pepper |
| | Butter |
| | PORT WINE SAUCE (1/2 CUP |
| 1/3 | c | Liquefied gravy sauce powder, or beef stock (see below) |
| 3/16 | c | Port wine |
| | CHIVE CREAM SAUCE (1/3 CUP |
| 10 | g | Chopped shallots |
| 3/16 | c | Wine |
| | Few drops of white wine |
| 150 | g | Chicken stock |
| 120 | g | Cream |
| 5 | g | Chopped chives |
| | Olive oil |
| | Seasoning - sugar salt and pepper |
| | POTATO PANCAKES |
| 100 | g | Potato |
| 10 | g | Flour |
| 1 | | Egg |
| 1/2 | | Egg yolk |
| 3/16 | c | Cream |
| 3/16 | c | Milk |
| | Seasoning - salt and pepper |
| | GARNISHES |
| 12 | | Broccoli florets |
| | Seasoning - salt, pepper, chicken stock |
| | Butter |
| 50 | g | Diced tomato |
| 10 | g | Chopped truffle |
| 10 | g | Chopped chives |
