French Veal And Basil Mousse Recipe
Ingredients
| 675 g lean veal, ground twice | ||
| Salt | 5 Milliliter | |
| Pepper white | 1 Milliliter | |
| Basil | 10 Milliliter, chopped | |
| Egg whites | 3 | |
| Light cream | 180 Milliliter | |
| Sherry | 60 Milliliter | |
Directions
In a food processor, combine the veal, salt, pepper, basil and egg whites.
With the machine running slowly, add the cream and sherry.
Preheat oven to 350°F (180°C).
Spoon mixture into a greased 9" (23 cm) loaf pan or ring mold.
Cover with waxed paper and place in a second pan containing 1" (2.5 cm) of water.
Bake for 45 minutes.
Remove from the oven and allow to stand for 10 minutes.
Unmold and serve with Wild Mushroom Sherry Sauce.
With the machine running slowly, add the cream and sherry.
Preheat oven to 350°F (180°C).
Spoon mixture into a greased 9" (23 cm) loaf pan or ring mold.
Cover with waxed paper and place in a second pan containing 1" (2.5 cm) of water.
Bake for 45 minutes.
Remove from the oven and allow to stand for 10 minutes.
Unmold and serve with Wild Mushroom Sherry Sauce.
Chef
