Meat

Warm calf's head terrine with cep oil (serves 8)

    Extract from "Recettes des Terroirs" by Logis de France chefs.

Ingredients:
- ½ a calf's head with tongue
- 4 tomatoes
- 30 g dry ceps
- 2 onions studded with a clove
- 2 carrots
- 2 celery stick
- thyme, bay leaf
- 1 lemon
- 3 egg whites
- 2 shallots, parsley, chives
- 1 spoonful capers
- Salt, pepper
- 2 spoonfuls strong mustard
- 20 cl olive oil
- 3 spoonfuls Banyuls vinegar
- 1 "home-made" jar of ceps in oil

   Preparation:
1 - Cook the calf's head with water and herbs, carrots and onions on a      gentle heat for 1 ½ hours.
2 - Remove the calf's head Let it cool down a little. Cut it with the tongue      in large pieces.
3 - Rapidly whisk 3 egg whites with the mustard, chopped shallots,      capers, chopped tomatoes, parsley and chopped chives. Mix with      the pieces of calf's head.
4 - Season Fill a terrine. Cook in a bain marie in the oven for 30 minutes.      Cool the terrine which will become firm as the jelly sets.
5 - Serve in 1 cm thick slices. Steam or microwave to reheat. Serve      with the cep oil vinaigrette (leave rehydrated dry ceps to infuse in      olive oil) and the banyuls vinegar.

Serving suggestions: Red wine Bourgogne Pinot Noir


 back recipes-cooking