Veal mousseline with mushroom puree and sweetbreads recipe

Name: Veal mousseline with mushroom puree and sweetbreads recipe
Yield: 1 Servings
Ingredients: Veal Sweetbreads: 12 oz; Water: 1 qt; Salt: 1 Tbsp; Brown Stock: 1 qt; Salt: 1 tsp; : Cleaned Sweetbreads (see above); : Plastic Wrap; Water; Veal: 1 lb Lean; Egg White: 2 Large; Mushrooms: 6 oz; Creme Fraiche: 6 oz; Salt: 1.5 tsp; Parsley: 2 tsp Fresh; Thyme: 1 tsp Fresh; Tarragon: ½ tsp Fresh; Creme Fraiche: 6 oz; Salt; Leeks: 6 oz; Spinach: 4 oz Mature; Water: 2 quarts; Salt: 1 Tbsp; : Ice Bath (for shocking); Veal Sweetbreads: Prepped and Formed; Veal Mousseline: Prepared; Leeks: Blanched; Terrine: 1; Cepes Mushrooms: .5 oz Dried; Brown Stock: 1 cup; Shallots: 2 oz

Serves 1
Medium

Ingredients

For Preparing the Sweetbreads
12 oz Veal Sweetbreads
1 qt Water
1 Tbsp Salt
1 qt Brown Stock
1 tsp Salt
For Molding the Sweetbreads into a Circle
Cleaned Sweetbreads (see above)
Plastic Wrap
Water
For Making the Mousseline
1 lb Lean Veal
2 Large Egg White
6 oz Mushrooms
6 oz Creme Fraiche
1.5 tsp Salt
2 tsp Fresh Parsley
1 tsp Fresh Thyme
½ tsp Fresh Tarragon
6 oz Creme Fraiche
Salt
For Blanching the Leek Greens and Spinach
6 oz Leeks
4 oz Mature Spinach
2 quarts Water
1 Tbsp Salt
Ice Bath (for shocking)
For Assembling and Cooking the Terrine
Prepped and Formed Veal Sweetbreads
Prepared Veal Mousseline
Blanched Leeks
1 Terrine
For Making the Dressing
.5 oz Dried Cepes Mushrooms
1 cup Brown Stock
2 oz Shallots
2 Garlic
3 oz Sherry Vinegar
1 tsp Dijon Mustard
1 tsp Fresh Thyme
10 oz Extra Virgin Olive Oil
Salt
Black Pepper
For Plating the Terrine
Cooked and Cooled Terrine
Mushroom Vinaigrette
1 bunch Chives

Directions

Charcuterie is one of the disciplines of French cuisine that sets it apart from many others. There are seemingly endless variations of recipes that utilize and represent classic French foods. Whether you make a terrine, galantine, ballotine, or sausage, the opportunity to showcase skill and ingenuity is equally possible. This recipe uses some French classics to make a beautiful and delicious terrine and, at the same time, should impress upon anyone making it the complexity and skill of many French dishes.

Steps

1 Done	For Preparing the Sweetbreads Combine the sweetbreads with water and salt in a nonreactive container; cover with plastic wrap and set in a refrigerator to soak overnight (this will draw out impurities from the sweetbreads).
2 Done	After the sweetbreads have soaked overnight, discard the soaking water and rinse the sweetbreads under clean, cold water; set aside.
3 Done	Place the brown stock and salt in a small pot and bring to a boil over high heat. Once boiling, lower the heat to poaching temperature.
4 Done	Poach the sweetbreads for 5 minutes in the brown stock, and then remove and set aside to cool.
5 Done	Once the sweetbreads have cooled enough to handle, use a sharp paring knife or boning knife to remove the thin membrane covering the sweetbreads.
6 Done	Once the sweetbreads have been cleaned of the membrane, place the sweetbreads on a large sheet of plastic wrap and roll them tightly in the wrap to yield a cylinder slightly shorter in length than the terrine mold that will be used to cook and form the eventual terrine.
7 Done	After tightly wrapping the sweetbreads with plastic, roll the sweetbreads on the counter while holding the ends of the plastic to seal the sweetbreads inside, and then tie the ends of the plastic with butcher’s twine or more plastic wrap.
8 Done	Using a pot large enough to hold the plastic-wrapped sweetbreads, fill it with enough water to comfortably poach the sweetbreads and place it over a high flame to bring the water to the poaching temperature (160–170°F).
9 Done	Once the water has reached the proper temperature, place the plastic-wrapped sweetbreads in the water and poach until they are just cooked through (150°F in the center), which should take about 10 to 12 minutes in the preheated water if the roll is 1.5 inches in diameter.
10 Done	Once the sweetbreads are cooked, remove them from the water and set them in a refrigerator to cool completely before using inside the terrine.
11 Done	For Making the Mousseline Prechill the body and blade of a food processor by submerging them in ice water for 30 minutes before starting this procedure. (It is important to keep your forcemeat cold to form a stable emulsion—being careful not to overprocess your forcemeat also helps, so keep that in mind in the following steps!)
12 Done	Place the lean veal, egg whites, and mushroom duxelle into the chilled food processor and, with the processor running slowly, pour the crème frâiche (in a small stream) into the puréeing meat to form a smooth emulsion. Stop the machine as soon as you have the crème frâiche incorporated.
13 Done	Remove the mousseline from the food processor and transfer to a mixing bowl. Fold in the salt, minced herbs, and whipped crème friache.
14 Done	Remove 1 oz of the forcemeat and poach wrapped tightly in plastic until it is cooked through (about 3 minutes). Remove it, allow to cool, and taste to determine if more salt needs to be added.
15 Done	Cover the mixing bowl with plastic film, and place it in the refrigerator until you are ready to assemble the terrine.
16 Done	For Blanching the Leek Greens and Spinach Place a small pot on the stove and add the water and salt. Bring to a boil over a high flame.
17 Done	Check the leeks to ensure that there are no degrading parts or discoloration, and then make a cut along the length of the leek greens to open each one up into a wider piece (like a small sheet).
18 Done	Rinse the prepped leeks under warm water to remove any dirt, and then rinse the spinach leaves in warm water to clean as well.
19 Done	Blanch each piece of leek in the boiling water until all are just tender but still retain their bright green color.
20 Done	Shock the leeks in the ice bath as soon as they are removed from the boiling water, and set them aside to air-dry slightly before use.
21 Done	Once the leeks have all been blanched and dried, rub the top of each leek section individually, which should separate the leek into two sections (each leek “leaf ” is actually shaped like a flattened tube). These sections can then be pulled apart lengthwise to make two thinner pieces, one slightly longer than the other.
22 Done	Repeat the same blanching procedure with spinach leaves, quickly blanching to wilt and soften, and then shock in the ice bath (these are not pulled into two pieces).
23 Done	For Assembling and Cooking the Terrine Preheat the oven to 300°F and locate a pot to hold the water that will be used to cook the terrine in a water bath.
24 Done	Place the pot on the stove and add a few gallons of water to it. Bring water to a boil to have it ready for the water bath.
25 Done	Line the terrine mold with one unbroken sheet of plastic wrap, being careful to press the plastic wrap into the corners of the mold and pull the plastic wrap taut to prevent wrinkles as much as possible.
26 Done	Place the mousseline inside the terrine mold, filling it a third of the way up with the mousseline and then stopping.
27 Done	Remove the sweetbreads from the plastic so they can be wrapped in the spinach leaves.
28 Done	On a clean, sanitized workspace, wrap the sweetbreads with the blanched spinach leaves, making sure to overlap the spinach leaves slightly to cover all parts of the sweetbreads.
29 Done	Place the spinach-wrapped sweetbreads in the center of the terrine, and press down gently to secure them in the mousseline (already inside the terrine).
30 Done	Add the remaining mousseline to the terrine (it can be piped in using a pastry bag, if desired), filling the mold and covering the spinach-wrapped sweetbreads completely
31 Done	Once all of the mousseline is added, use an offset spatula dipped in warm water to spread the mousseline flat.
32 Done	Once the mousseline has been flattened, cover the top of the terrine with the extra plastic wrap that is hanging over the sides, and place the lid on the terrine.
33 Done	Place the pan for holding the water and the terrine in the preheated oven, and put the terrine inside the pan.
34 Done	Add enough of the preheated hot water (from step 2) to the holding pan so that the water level rises to just below the lid of the terrine.
35 Done	Bake the terrine until the center internal temperature of the terrine reaches 140°F (this will take approximately 30 to 40 minutes, if water was preheated; the best way to monitor the temperature is to insert a digital probe in the center of the terrine that is connected to a programmable monitor with an alarm outside of the oven). Remove both the terrine and the water bath, and allow to cool for 15 minutes before removing the terrine from the water bath.
36 Done	Place the terrine in a refrigerator to cool completely before moving to the next step (this will allow the terrine to set).
37 Done	Once the terrine has cooled, remove it from the mold carefully and wrap the terrine with the blanched and separated leeks, overlapping each leek as it is laid one after the other along the length of the terrine (it is helpful to return the terrine to the mold after doing this to help form the leeks tightly to the terrine).
38 Done	For Making the Dressing Soak the cepes in the brown stock for at least an hour (longer is even better), and then strain the liquid into another container, discarding the last 1 oz or so (there is often some sand or dirt in the dried mushrooms).
39 Done	Place the retained mushroom/stock mixture in a small pot, along with the shallots and the garlic, and heat over a medium-low flame to bring to a gentle poach.
40 Done	Slowly poach the mixture together until almost all of the water is gone (this should take approximately 40 minutes remember that it’s a gentle poach); all of the mushrooms and other ingredients should be very tender.
41 Done	Once everything is tender and the liquid has nearly evaporated, remove it from the heat and add the sherry vinegar. Allow the mixture to cool completely (if you need it sooner, set it on an ice bath).
42 Done	Place the cooled mushroom/sherry vinegar mixture into a blender, and add the mustard and fresh thyme.
43 Done	With the blender running, add the extra virgin olive oil in a slow, steady stream to form an emulsion.
44 Done	Season to taste with salt and pepper.
45 Done	For Plating the Terrine Remove the terrine from the mold and place it on a clean and sanitary cutting board.
46 Done	Cut the terrine (mark it first for portion sizes by scoring the surface with a ruler) using a very sharp knife, and more of a sawing motion than a cutting motion, which will enable you to cut through the spinach and sweetbreads without deforming the mold.
47 Done	Put about 1–1.5 oz of the dressing on the plate.
48 Done	Place one slice of the terrine on top of the dressing, and garnish the plate by placing few pieces of the chives on the outside of the plate; serve.