| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken breast; (3 ounce) |
| 1 |
|
Egg yolk |
| 1 |
|
Whole egg |
| 1/4 |
c |
Heavy cream |
| 1 |
bn |
Parsley |
|
|
Salt and pepper to taste |
| 4 |
|
Veal medallions; (6 ounce) |
| 4 |
|
Thinly sliced pieces of prosciutto |
| 2 |
bn |
Watercress |
| 1/2 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
| 2 |
lg |
Carrots |
| 1 |
ts |
Butter |
|
|
Salt and pepper to taste |
| 1 |
c |
Veal stock |
| 1 |
tb |
Heavy cream |
| 1/4 |
ts |
Butter |
INSTRUCTIONS
FOR THE MOUSSE
FOR THE WATERCRESS
FOR THE CARROTS
FOR THE SAUCE
Prepare the mousse: Place chicken in a food processor with egg yolk, whole
egg and cream. Puree until smooth. Add parsley, salt and pepper and pulse
until parsley is incorporated. Mousse should not be too uniformly green but
speckled with parsley. Place a piece of plastic wrap on a work surface. Put
1/8 of the mousse mixture in a circle the diameter of the medallion on the
plastic wrap. Place medallion on top of the mousse. Spread the top of the
medallion with another 1/8 mousse mixture. Wrap a piece of prosciutto
around the outside of the medallion. Pull the plastic wrap up around the
whole medallion to tightly enclose. Repeat with remaining three veal
medallions. Place medallions in a vegetable steamer over a pot of boiling
water. Cover the steamer tightly and cook to desired doneness (about 20
minutes for medium).
Prepare the watercress: Bring a medium saucepan of water to a boil.
Submerge the watercress into the water. Cook until tender about 2 minutes.
Drain. Place into a food processor and puree until smooth adding cream,
salt and pepper. Keep the mixture warm until ready to use.
Prepare carrots: Peel carrots and cut into strips 1/8 inch wide by 6 inch
long. Bring a medium saucepan of water to a boil. Submerge carrots into the
water. Cook until tender about 2 minutes. Drain. Put into a small saucepan
with the butter. Season with salt and pepper. Hold warm until ready to use.
Make the sauce: Heat veal stock in a saucepan. Bring to a boil and add the
heavy cream and butter. Keep warm until ready to use.
Assemble the dish: Remove veal from steamer. Unwrap and place in the middle
of a serving plate. Place a spoonful of watercress puree on top of the veal
fillet. Place a bunch of spaghetti of carrots on top of the watercress.
Drizzle plate with sauce. Optional accompaniment: shredded potato pancake,
sauteed wild mushrooms, roasted garlic or roasted shallots.
Yield: 4 main course servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9439 - PATRICK WOODSIDE
Converted by MM_Buster v2.0l.
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