Respecto a respuestas terapéuticas

Salmon Mousse Mousse de saumon Ingredients (6–8 portions)

250 g poached flaked salmon 250 ml mayonnaise

Method

1 Heat white wine and dissolve gelatine therein, slightly cool

Continued

Salmon Mousse Mousse de saumon—cont’d

Ingredients (6–8 portions) 1 cup (300 ml) white wine 250 ml whipped cream or

yoghurt 30 g gelatine 500 ml lemon juice

Salt and white pepper to taste

Method

2 Place salmon flakes free of skin and bones in a food processor, cut to fine purée

3 Add mayonnaise, lemon juice, salt and pepper, mix well in processor

4 Add the dissolved gelatine with wine, mix well in

5 Remove mixture from processor into a clean bowl

6 Fold in stiffly whipped cream, correct seasoning

7 While still in pouring consistency, pour into dariol moulds or individual soufflé dishes or loaf-shaped mould, set over night in fridge

8 Carefully remove mousse from moulds by dipping mould in hot water

9 Present individual mousse or slice of large mould on lettuce-base garnish with tomatoes and cucumber and dill, and small diamonds of smoked salmon.

Serve with brown bread and butter, toast or Melba toast. Can be dressed with a coulis

Variation on the basic mousse recipes above can be achieved by replacing the salmon with:

Poached flaked halibut fillet, making a Halibut Mousse/Mousse de flétan

Poached smoked haddock, making a Smoked Haddock Mousse/

Mousse de aigrefin fumé

Smoked salmon, making a Smoked Salmon Mousse/Mousse de saumon fumé

Carpaccio Marinated Ox Fillet (see Plate 2.10i )

Ingredients (8–10 portions) 600 g lean trimmed ox/beef

fillet

2 tbsp olive oil 1 tbsp sea salt

Method

1 Place beef fillet in a deep china or stainless steel bowl

2 Mix oil with all other ingredients, rub into fillet and place in bowl

Continued

Carpaccio Marinated Ox Fillet (see Plate 2.10i )—cont’d

Ingredients (8–10 portions) 1 tbsp milled black pepper 1 tbsp green peppercorns 2 sprigs fresh thyme

Method

3 Pour over rest of marinade, leave to marinate 24–36 hours in fridge 4 Deep freeze the fillet for easy carving 5 Carve fillet in paper-thin slices on a

slicing machine, place on plate in neat pattern, sprinkle with olive oil and crushed green peppercorns.

Leave to stand at room temperature for 3–5 min before serving

Vitello Tonnato (see Plate 2.10k )

Ingredients (8–10 portions) 600 g lean joint trimmed veal 100 g mirepoix

1 bay leaf 1 clove garlic

250 ml dry white wine 2 litres veal or chicken stock 500 ml mayonnaise

50 g cooked tuna (may be tinned) 12 peppercorns

Salt

1 tbsp capers

Method

1 Place veal in a suitable saucepan, add all other ingredients

2 Bring to the point of boil, skim 3 Simmer gently on side of stove for

1 hour

4 Remove veal into a bowl, strain hot stock over veal, cool

5 Place in fridge for 24–36 hours 6 For service, carve veal in paper-thin

slices (best with a machine)

7 Place on a plate in neat pattern, cover with a puree of tuna-flavoured

mayonnaise, sprinkle with capers

Ham Mousse Mousse de jambon

Ingredients (6–8 portions) 250 g cooked ham cut in even

dice

250 ml mayonnaise 1 cup (300 ml) white wine 250 ml whipped cream 30 g gelatine

1 tsp Worcestershire sauce

Method

1 Heat white wine in pan and dissolve gelatine therein, cool

2 Place ham and Worcestershive sauce in a food processor, cut to fine purée 3 Add the dissolved gelatine with wine, mayonnaise and seasoning, mix well in processor

Continued

Ham Mousse Mousse de jambon—cont’d

Ingredients (6–8 portions) 4 tbsp Madeira or port Salt and milled pepper to

taste

Method

4 Remove mixture from processor into a clean bowl, fold in stiffly whipped cream, correct seasoning and add port or Madeira

5 While still in pouring consistency, pour into dariol moulds, soufflé dishes or loaf-shaped mould, set over night in fridge

6 Carefully remove mousse from mould by dipping mould in hot water

7 Present individual mousse or slice from large mould on lettuce base, garnish with tomatoes, parsley, pickled onions and cucumber slices.

Serve with brown bread and butter, toast or Melba toast. Can be dressed with a coulis

Pheasant Mousse Mousse de faisan

Ingredients (6–8 portions) 250 g cooked pheasant

breast, diced 250 ml mayonnaise 1 cup (300 ml) white wine 250 ml whipped cream 30 g gelatine

1 tsp Worcestershire sauce 5 tsp Madeira

50 g white button mushrooms Salt and milled pepper,

cayenne to taste

Method

1 Heat white wine in pan and dissolve gelatine therein, cool

2 Cut mushrooms in julienne, cook in Madeira, cool

3 Place pheasant and Worcestershire sauce in food processor, cut to fine puree

4 Add the dissolved gelatine with wine, mayonnaise and seasoning, mix well in processor

5 Remove mixture from processor into a clean bowl, fold in stiffly whipped cream, mushrooms/Madeira, correct seasoning

6 While still in pouring consistency pour into dariol moulds or soufflé dishes or loaf-shaped mould, set over night in fridge

7 Carefully remove mousse from mould by dipping mould in hot water

Continued

Pheasant Mousse Mousse de faisan—cont’d

Method

8 Present individual mousse or slice of large mould on lettuce base, garnish with tomatoes and asparagus tips, serve with brown bread and butter or Melba toast. Can be dressed with a coulis

Variation on the basic recipes above can be achieved by replacing pheasant meat with:

Partridge meat, making a Partridge Mousse/Mousse de perdrix

Snipe meat, making a Snipe Mousse/Mousse de bécassine Grouse meat, making a Grouse Mousse/Mousse de grouse Venison meat, making a Venison Mousse/Mousse de chevreuil

All game mousses are often served with cold sauces and preparations such as Cumberland Sauce, Tomato Coulis and Cranberry Sauce (see sauce recipes in Chapter 3).

Liver Mousse Mousse de foie (see Plate 2.10e)

Ingredients (8–16 portions) 500 g liver (veal or chicken),

well trimmed, diced 200 g green bacon, cut in

neat dice 100 g butter

250 ml whipped cream 1 large clove garlic 100 g diced onions 1 heaped tbsp marjoram 1 tsp ground clove

Salt, milled pepper, cayenne to taste

1 glass Madeira 1 litre Madeira aspic

Method

1 Fry liver of your choice in butter to a good deep brown

2 Do the same with green bacon 3 Place both in a food processor,

adding marjoram, garlic, seasoning and Madeira, cutting in to a fine puree 4 Force the purée through a fine sieve

in to a bowl (should be very fine) and smooth, mix in a ladle or two of aspic 5 Gently fold in the whipped cream,

correct seasoning

6 Pipe into individual dishes or moulds, allow to set well

7 Coat portion with a film of Madeira aspic or melted butter

8 Serve with Melba or warm toast