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Tuesday, August 25, 2009

Pheasant Mousse and Roasted Veal Terrine


Its been a while since I've done a terrine for an amuse-bouche. Today proved to be the right day for one. This one consists of only a few items, which work very well together. First, I roasted a couple veal chops with nothing but salt, pepper and a touch of garlic. I also sauteed a mixture of portabello and oyster mushrooms which I hit with a splash of white wine. I cut the cooked veal and mushrooms into strips and tossed them into a bowl with some thin asparagus. Next was the pheasant mousse. A simple puree of cleaned pheasant breast, whipping cream and egg whites made a nice soft mousse to hold together my terrine. After testing a small batch of the mousse for flavor and consistency, I mixed all ingredients together, holding all the different elements together as one. I layered the mix into my terrine mold which happens to be a triangle mold, wrapped it very tightly and poached the terrine for about 20 minutes. After removing the terrine from the mold, I could see that it had held together very nicely. I then rolled it in a blend of chopped herbs, including basil, thyme, sage and parsley. The roasted tomato coulis and creme friache seemed to be the perfect fit to compliment the terrine.

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