Veal terrine with creamy horseradish sauce - recipe with photo on Mcooker: best recipes

Veal terrine with horseradish creamy sauce

Category: Cold meals and snacks

Ingredients
Terrin
veal ribs	1 kg.
veal	250 g
vegetable oil	for frying
butter	150 g
salt	taste
ground black pepper	taste
turnip onion	2 pcs.
leek	1 PC.
celery root	1/2 pcs.
thyme	2-3 wet.
carrot	1 PC.
Bay leaf	2 pcs.
fennel stem and root	1 PC.
dry red wine	100 ml.
rosemary	1 vet.
garlic	2-3 tooth.
allspice peas	2-3 pcs.
Tongue
beef tongue	600 BC
carrot	1 PC.
turnip onion	2 pcs.
fennel stalk	1 PC.
leek	1 PC.
celery root	1/2 pcs.
thyme	2-3 wet.
rosemary	1 vet.
Bay leaf	1 PC.
allspice peas	3-4 pcs.
salt	taste
Sauce
cream cheese	70 g
canned horseradish	1 tbsp. l.

Cooking method

Fry the ribs and meat in vegetable oil. Share.
Put coarsely chopped vegetables and roots in a frying pan, fry. The set of roots can be anything.
Return the meat to the pan with the vegetables, pour in the wine and let the alcohol evaporate (2-3 minutes).
Cover the meat with water and salt. Add herbs, garlic, bay leaf and allspice. The set of herbs can be anything you like.
Cover and place in an oven preheated to 140 degrees for 3 hours.
This is what the meat and ribs look like after the oven.
Remove the meat from the broth.
Strain the broth.
Put the broth on fire.
Boil 5 times.
Boil the tongue until cooked with roots, vegetables and herbs. Salt.
Remove from broth, immerse in cold water and peel. Allow to cool.
Cut the tongue into thin slices.
Cover the form with cling film. Close the bottom and sides with tongue plates. Leave some of the plates to cover the meat.
Remove the meat from the ribs. Remove all veins and hymen. Place the meat in a kitchen processor with a utility knife. Add soft butter and boiled broth. You can put carrots from the broth. Spice up.
Grind to a state of pate.
Cut the remaining tongue into cubes. Add to meat. Mix. Try it. Salt and pepper if necessary.
Mass tightly, tamping, transfer to the form. Flatten.
Put the reserved tongue plates on top. Cover with plastic wrap and refrigerate for 3-4 hours.
Grind the cream cheese. Add canned horseradish.
Mix until smooth.
Slice the terrine and serve with the sauce.
Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

Recipe from Chef Hector Jimenez from his cookbook.
The taste of such a terrine is difficult to describe. It's just a delight. Everything is not as complicated as it might seem. Everything is being prepared at the same time. Active action for a maximum of an hour. Such a dish will pleasantly surprise not only your loved ones, but also delight guests. Recommend!