Recipe - Wild Mushroom And Veal Terrine With Roasted Yellow Pepper C

FOR THE TERRINE
3 sl White bread; crusts
discarded
; and the bread torn
; into pieces
One half cup Heavy cream
1 lg Egg white
2 Garlic cloves; minced
One half cup Finely chopped onion
One half Stick unsalted butter; (1/4
cup)
1 One fourth pound White mushrooms; chopped
fine
; (preferably in a
; food processor)
4 tablespoon Cognac or other brandy
Three fourths pound Ground lean veal
One half cup Minced shallots
Three fourths pound Wild mushrooms such as
chanterelles; shiitake, or
; porcini, or an
; assortment, chopped
1/3 cup Chicken broth
1/3 cup Dry white wine

FOR THE COULIS
4 lg Yellow bell peppers; roasted
(procedure
; follows)
4 tablespoon Olive oil
2 tablespoon Redwine vinegar
1 tablespoon Balsamic vinegar
Diced orange bell peppers
for garnish
Minced fresh chives for
garnish

Make the terrine:

In a small bowl combine the bread, One fourth 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 purée it with the bread mixture. Add the veal, the
remaining One fourth 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 with 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 the mixture,
uncovered, stirring occasionally, until all the liquid has evaporated. let
the mixture cool, stir in into the veal mixture, and spoon the mixture into
a wellbuttered 1quart 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 350F. oven for 1
hour to 15 minutes, or until a meat thermometer registers 165F. 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 1/2inchthick slices and pour about One fourth 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 minced bell peppers and
the chives.

To roast peppers:

Using a longhandled fork char peppers over an open flame, turning them,
until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on
rack of a broiler pan under a preheated broiler about 2 inches from heat,
turning them every 5 minutes, until skins are blistered and charred, 15 to
25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool
enough to handle. Keeping peppers whole, peel them, starting at blossom
end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when
handling chilies.)

Serves 8.

Gourmet October 1990

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