Best Terrine Dhomard Mousseline A Mold Of Sea And River Food Set With Cream And Eggs Recipes

VEGETABLE TERRINE IN BRIOCHE

Steps:

• Dice or grind the chicken and place it in the bowl of a food processor and process.
• While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.).
• Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
• Transfer to a metal mixing bowl in an ice bath.
• Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
• Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
• In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs.
• Fold the carrot, bell pepper, leek and herbs into the mousseline.
• Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled.
• Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish.
• Fill the mold one fourth full of mousseline.
• Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
• Repeat, finishing with a last layer of mousseline.
• Fold the brioche dough over the top and brush with beaten egg yolks.
• Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
• If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
• Mix the eggs and water and brush the top of the terrine.
• Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes.
• Cool in the mold, then carefully turn it out and Voila!

FISH TERRINE

Steps:

• Preheat oven to 350°F.
• Wash and coarsely chop leeks or onions. Over medium heat, add oil to a skillet and sauté leeks for several minutes, until they are no longer opaque. Add garlic and sauté for another minute. Pour in wine and reduce heat slightly to allow liquid to simmer. Stir occasionally until liquid is nearly gone. Place leeks in a food processor or blender and process to a coarse purée.
• Chop cooked shrimp into large dice. Flake poached fish with a fork. In a large bowl mix together tomato purée, cream, leeks, and fish. Taste and add salt and pepper, if desired. Stir in whole eggs and yolks. Add shrimp.
• In a separate bowl, beat egg whites until stiff peaks form, and fold into fish mixture, adding one-third or half of the whites at a time.
• Grease a baking pan or mold and scatter or press bread crumbs along bottom. Pour fish mixture over bread crumbs. Bake in a hot water bath or bain marie for 40 minutes. Remove from oven and let sit for 5 to 10 minutes. Slide a knife along the sides to loosen terrine from mold. Place a plate on top and invert to coax the preparation to fall away from the mold.
• Sauce:
• Whisk mayonnaise, adding ketchup and mustard until all ingredients are blended. Stir in the piment d'Espelette and Armagnac or brandy. Spoon a bit of sauce over each serving of fish terrine.
• Author Marina Chang's tips:
• While the shrimp adds texture and interest to the final terrine, for those allergic to shrimp, this can be omitted without any loss of flavor.
• When placing the filled mold into the hot water bath in the oven, I find it is easiest and safest to first place the empty outer pan onto the oven rack, then place the filled mold into the pan, and lastly, carefully pour hot water into the outer pan until it reaches about halfway up the sides of the fish mold.
• On occasion, to avoid the extra steps of preparing the mold and the water bath, I have baked the terrine mixture in a pie crust, at the same oven temperature, until the crust is golden and the center is no longer liquid.

SCALLOP AND SOLE MOUSSELINES

Steps:

• Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
• Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
• Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

PARTY SEAFOOD TERRINE

Steps:

• Pick through crabmeat to remove any shells.
• In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight.
• Remove from mold and garnish with French bread or garlic croutons.
• NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green.
• Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine.
• Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.

FRENCH COUNTRY-STYLE TERRINE

Steps:

• Preheat oven to 350°.
• Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
• Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
• Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
• For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
• Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
• Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
• Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.