Recipes
Wild Mushroom and Veal Terrine with Roasted Yellow Pepper Coulis
Wild Mushroom and Veal Terrine with Roasted Yellow Pepper Coulis
Serves 8.
3 slices white bread, crusts discarded and the bread torn into pieces
1/2 cup heavy cream
1 large egg white
2 garlic cloves, minced
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/4 pounds white mushrooms, chopped fine (preferably in a food processor)
4 tablespoons Cognac or other brandy
3/4 pound ground lean veal
1/2 cup minced shallots
3/4 pound wild mushrooms such as chanterelles, shiitake, or porcini, or an assortment, chopped
1/3 cup chicken broth
1/3 cup dry white wine
diced orange bell peppers for garnish
minced fresh chives for garnish
4 large yellow bell peppers, roasted
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Make the terrine: In a small bowl combine the bread, 1/4 cup of the cream, and the egg white.
In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and puree it with the bread mixture. Add the veal, the
remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking the wild mushrooms.
In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil mixture, uncovered, stirring occasionally, until all the liquid has evaporated.
Let the mixture cool, stir it into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350oF oven for 1 hour to 1 hour and 14 minutes, or until a meat thermometer registers 165{ F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a
plate and chill it, covered, overnight.
Make the coulis: In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth. Cut the terrine into 1/2 inch thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.