Pudding
Ingredients
- Ingredients
- 1 Pate mold (1.2 liters)
- 300 grams Veal cutlet
- 200 grams lean Pork
- 250 grams fresh Bacon
- 1 tsp salt
- freshly ground peppers
- 1 tsp dried thyme
- 50 grams sliced white bread (thin slices)
- 1 egg white
- 6 Tbsps Whipped cream
- 35 grams Morel
- 300 milliliters Beef broth
- 30 grams butter
- 2 finely chopped shallots
- 200 grams skinned Calf's liver (diced)
- 4 centiliters Cognac
- ½ tsp salt
- 1 garlic clove
- ½ tsp ginger
- 125 grams Whipped cream
- salt
- 120 grams cooked ham (diced)
- 400 grams fresh Bacon (thinly sliced)
- 1 Pate mold
Preparation steps
Slice the veal, pork, and bacon. On a large plate, spread out the meat. Sprinkle with the salt and spices. Cover with slices of white bread. Beat the egg whites and cream together and pour over the meat and bread. Cool for 2-3 hours.
Soak the morels and cook for about 20 minutes in broth. Remove from the broth, drain, and cut into strips.
Heat butter in a pan, sweat the shallots until soft. Brown the diced calf liver over high heat. Pour cognac over everything and continue to saute briefly. Remove from heat. Mix the salt, pressed garlic and spices. Allow to cool.
Put the spiced meat-bacon mixture with bread and the liver mixture through a meat grinder. Stir in the whipped cream and work diced ham and morels. Line the terrine mold with the bacon slices, pour in the mixture, cover with bacon and close. Cook for 50 minutes in a water bath at 80°C (approximately 175°F).
Garnish with pickled beetroot, orange slices and currants. Serve.
