Wild Mushroom And Veal Terrine With Roasted Yellow Pepper

INGREDIENTS

INSTRUCTIONS

Make the terrine:  In a small bowl combine the bread, 1/4 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 pur&#233e it with the bread mixture. Add the veal, the
remaining  1/4 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 well-buttered 1-quart
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 1/2-inch-thick slices and pour about 1/4 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 diced bell  peppers and the
chives.  To roast peppers:  Using a long-handled 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  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2717
Calories From Fat: 1833
Total Fat: 208.1g
Cholesterol: 695.1mg
Sodium: 3834.3mg
Potassium: 1999.4mg
Carbohydrates: 103.9g
Fiber: 17.8g
Sugar: 22.7g
Protein: 101.6g