| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce11 |
10 |
servings |
INGREDIENTS
| 1/2 |
lb |
Smoked sturgeon |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Minced garlic |
| 4 |
tb |
Butter |
| 2 |
tb |
Chopped green onions |
| 1 |
tb |
Chopped tarragon |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Chopped parsley |
| 12 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Heavy cream; to 1/2 cup |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
c |
Chive cream; in a squeeze bottle |
| 1 |
oz |
Caviar |
|
|
Toast points |
| 1 |
|
Long chives |
| 1 |
tb |
Minced red onion |
INSTRUCTIONS
In a food processor with a metal blade, puree all the ingredients together
except for the cream cheese and cream. Puree until smooth. With the machine
running, slowly add the cream cheese, a tablespoon at a time. Add enough
cream to the mixture, so it is spreadable. Season with salt and pepper.
Line a 2-inch by 24-inch terrine mold with plastic wrap. Lightly grease the
mold. Spread the filling evenly in the terrine mold. Cover the mold and
refrigerate for 12 hours. Cut the terrine into 1-inch slices. Unmold the
whole terrine and place on a long platter. Garnish with the chive cream,
caviar, toast points, long chives and red onion. This recipe yields 10 to
20 appetizers.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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