Variations

Various items can be used instead of the turkey and prosciutto, such as ham, duck breast cooked rare, or loin of rabbit.

Tricolor Vegetable Terrine

Yield: approximately 1 lb 12 oz (800g)

U.S. Metric Ingredients

to taste 60 mL

Spinach Shallot, minced Butter

Gelatin powder Chicken stock, vegetable stock, or water, cold Salt

Heavy cream

Procedure

Have ready a 1-qt (1-L) terrine mold. For ease of unmolding, line with plastic film.

Trim the stems from the spinach and wash it well in several changes of water. Cook in boiling, salted water until done, about 2 minutes, and drain. Rinse under cold water to cool. Drain. Squeeze dry.

Chop the spinach into fine pieces by hand or in a food processor.

Sweat the shallots in butter until soft. Add the spinach and cook slowly until quite dry. Cool thoroughly but do not chill. Soften the gelatin in the stock, then heat until it is dissolved. Cool and stir into the spinach. Add salt to taste. Quickly whip the cream until it forms soft peaks. Immediately fold it into the spinach mixture. Pour it into the mold and smooth with a spatula. Chill until set.

5 oz

150 g

2 oz

60 g

1 tsp

5 mL

1 fl oz

30 mL

to taste

to taste

2 fl oz

60 mL

7 oz

200 g

1 tsp

5 mL

1 fl oz

30 mL

to taste

to taste

2 fl oz

60 mL

Cauliflower, trimmed White turnips, peeled Gelatin powder Chicken stock, vegetable stock, or water, cold Salt

Heavy cream

Steam the cauliflower and turnips until they are tender. Purée in a food processor. For the smoothest texture, force the purée through a sieve. Mix the vegetables together. Heat slowly in a large sauté pan to dry out the purée slightly. Cool thoroughly, but do not chill.

Repeat steps 5 and 6 to make the white mousse. Pour it into the mold on top of the green mousse. Chill.

Carrots, trimmed and peeled Gelatin powder Chicken stock, vegetable stock, or water, cold Salt

Heavy cream

Per 1 ounce:

Calories, 30; Protein, 1 g; Fat, 3 g (65% cal.); Cholesterol, 10 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 20 mg.

Carrot mousse

Carrot mousse

Cauliflower mousse

Spinach mousse

Figure 27.8

Cross-section diagram of Tricolor Vegetable Terrine

Cauliflower mousse

Spinach mousse

Trim, cook, and purée the carrots in the same way, and dry the purée as above. Repeat steps 5 and 6 to make the orange mousse, and add it to the terrine (see Figure 27.8). Chill until set firm.

Unmold the terrine and slice to serve. Garnish as desired and serve with an appropriate cold sauce.

Variations

Other vegetable purées may be substituted for those in the basic recipe.

For a low-fat version, omit the gelatin powder, stock, and heavy cream. In place of the stock and cream, use an equal quantity of a strong aspic. Mix the aspic with the vegetable purées.

Figure 27.8

Cross-section diagram of Tricolor Vegetable Terrine

Ham Mousse

Yield: 2 lb (1 kg)

U.S.

Metric

Ingredients

1 lb

500 g

Cooked, lean

smoked ham

5 fl oz

150 mL

Chicken velouté

1 tbsp

15 mL

Madeira wine

to taste

to taste

White pepper

to taste

to taste

Dry mustard

to taste

to taste

Salt

oz

7 g

Gelatin powder

4 fl oz

125 mL

Chicken stock, cold

8 fl oz

250 mL

Heavy cream

Per 1 ounce:

Calories, 50; Protein, 3 g; Fat, 4 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.

Procedure

1. Select a mold or molds totaling about 1 qt (1 L) in capacity. If desired, line the molds with aspic and decorate them according to the procedure on page 853. Keep chilled until needed.

2. Grind the ham until it is very fine.

3. Mix the velouté with the pureed ham. Add the Madeira and season to taste with white pepper, dry mustard, and salt. No salt may be needed if the ham is very salty.

Per 1 ounce:

Calories, 50; Protein, 3 g; Fat, 4 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.

4. Soften the gelatin in the stock. Heat the stock until the gelatin dissolves, then cool the liquid aspic, but do not let it set.

5. Whip the cream until it forms soft peaks.

6. Add the aspic jelly to the ham mixture and stir until well combined.

7. Quickly and thoroughly fold the cream into the ham mixture. Taste and adjust seasonings if necessary.

8. Fill the prepared molds. Chill several hours or overnight until set firm. Unmold just before serving.

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