| 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 |
|
Parsley |
|
|
Salt and pepper to taste |
| 4 |
|
Veal medallions, 6 ounce |
| 4 |
|
Thinly sliced pieces of |
|
|
prosciutto |
| 2 |
|
Watercress |
| 1/2 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
| 2 |
|
Carrots |
| 1 |
t |
Butter |
|
|
Salt and pepper to taste |
| 1 |
c |
Veal stock |
| 1 |
T |
Heavy cream |
| 1/4 |
t |
Butter |
INSTRUCTIONS
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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