Marinated Veal and Red Beet Terrine
- For the garnish
- For the veal
- 600 grams Shoulder
- 1 onion
- 2 cloves
- 1 tsp peppercorns (coarsely crushed)
- 1 bay leaf
- 100 grams Soup vegetables (frozen)
- For the red terrine
- 400 grams Beets (cooked)
- 150 grams Whipped cream
- 1 tsp lemon juice
- 7 sheets red gelatin
For the veal: Boil 1.5 liters (approximately 6 cups) of water, onion, cloves, peppercorns, bay leaf, salt and greens. Add veal and simmer for 90 minutes in hot broth, about 70°C (approximately 150°F). Let cool in broth.
For the red terrine: Soften gelatine in cold water. Coarsely chop beetroot and puree, then season with salt and pepper. Beat cream for both terrines until stiff. Dissolve gelatin in a small saucepan over low heat, then stir into a bit of puree, then fold into remaining puree. Fold in cream when mixture begins to gel. Pour half of the mixture into a loaf pan lined with plastic and freeze.
For the white terrine: Soak gelatin, then dissolve over low heat. Stir in 1 teaspoon horseradish, then remaining 2 tablespoons horseradish. Once mixture begins to gel, fold in cream. Spread onto red filling, then carefully top with remaining red filling. Chill for 3 hours.
For the marinade: Combine marinade ingredients. Remove veal from pot and thinly slice, then coat with marinade.
For the garnish: Rinse lettuce and shake dry.
Flip terrine onto a board, remove plastic and slice. Serve terrine with veal and lettuce.