Broccoli Mousse
Yield: Approximately four 3-oz servings
Ingredient
Amount
Procedure
U.S.
Metric
Gelatin, powdered
3 oz
84 g
Dissolve the gelatin in the stock. Let it bloom for 5 minutes and melt over a double boiler. Keep warm.
Chicken stock
3 oz
90 mL
Broccoli, cooked, squeezed dry, and cut into small dice
12 oz
336 g
Purée the broccoli with the pepper and béchamel. Season with salt.
Black pepper, freshly ground
1/4 tsp
Thick béchamel sauce, warm
4 oz
120 mL
Salt
to taste
to taste
Lemon zest, grated
1/2 tsp
Add the lemon zest and dissolved gelatin to the broccoli. Mix to in corporate, then cool to 80°F (27°C).
Heavy cream
3 oz
90 mL
Whip the cream to double its volume. Fold the whipped cream into the broccoli mixture. Immediately place in a mold lined with plastic wrap. Chill overnight. Remove from the mold and rewrap the mousse with plastic wrap. Slice the mousse and remove the plastic wrap. Alternatively, make in individual molds.
Yield: Approximately four 3-oz servings
Ingredient
Amount
Procedure
U.S.
Metric
Gelatin, powdered
3 oz
84 g
Dissolve the gelatin in the stock. Let it bloom for 5 minutes and melt over a double boiler. Keep warm.
Chicken stock
3 oz
90 mL
Broccoli, cooked, squeezed dry, and cut into small dice
12 oz
336 g
Purée the broccoli with the pepper and béchamel. Season with salt.
Black pepper, freshly ground
1/4 tsp
Thick béchamel sauce, warm
4 oz
120 mL
Salt
to taste
to taste
Lemon zest, grated
1/2 tsp
Add the lemon zest and dissolved gelatin to the broccoli. Mix to in corporate, then cool to 80°F (27°C).
Heavy cream
3 oz
90 mL
Whip the cream to double its volume. Fold the whipped cream into the broccoli mixture. Immediately place in a mold lined with plastic wrap. Chill overnight. Remove from the mold and rewrap the mousse with plastic wrap. Slice the mousse and remove the plastic wrap. Alternatively, make in individual molds.
CONFETTI VEGETABLE TERRINE Yield: about 2½ lb (1.15 kg)
Portions: 12
Portion size: ¾-in. (1.9-cm) slice, about 3½ oz (105 g)
INGREDIENTS
U.S.
METRIC
White Poultry Aspic for Slicing ( p. 644 )
20 fl oz
0.6 L
À point blanched and refreshed green beans, cut in ¼-in. (0.6-cm) lengths
2 oz
60 g
À point blanched and refreshed peeled asparagus spears, cut in ¼-in. (0.6-cm) lengths
2 oz
60 g
À point blanched and refreshed or frozen and thawed peas
2 oz
60 g
À point blanched and refreshed ¼-in. (0.6-cm) diced carrots
2 oz
60 g
À point blanched and refreshed ¼-in. (0.6-cm) diced rutabaga or turnip
2 oz
60 g
À point blanched and refreshed ¼-in. (0.6-cm) diced artichoke bottom
2 oz
60 g
¼-in. (0.6-cm) squares roasted red bell pepper (p. 109) or pimiento
2 oz
60 g
¼-in. (0.6-cm) squares peeled tomato flesh
2 oz
60 g
Scallions, thin sliced
½ oz
15 g
Fresh thyme leaves
oz (1 tsp)
5 mL
Chopped fresh tarragon leaves
⅛ oz (1 Tbsp)
15 mL
PROCEDURE
PREPARATION
1. Place a 1½-qt (1.5-L) terrine form in the freezer at least 15 minutes. 2. If necessary, melt the aspic and cool it in an ice bain-marie to syrupy consistency. 3. Ladle a ⅜-in. (0.9-cm) layer of aspic into the terrine and place the terrine in the refrigerator for a few minutes, or until the aspic is set. 4. Spread all of the vegetables on clean, lint-free towels and blot them with more towels so they are completely dry. 5. Place the terrine form on the work surface close at hand. 6. Remelt the remaining aspic and cool it slightly thicker than syrupy to a consistency where it will hold a piece of vegetable suspended in it. Immediately fold in the remaining vegetables, scallions, and herbs (A).
7.
Immediately pour the mixture into the terrine form (B). Tap the form on the work surface to firm it and force out air pockets.
8.
Refrigerate the terrine for 2 hours, or until set.
HOLDING
Refrigerate, covered, up to 5 days.
FINISHING
Portions: 12
Portion size: ¾-in. (1.9-cm) slice, about 3½ oz (105 g)
INGREDIENTS
U.S.
METRIC
White Poultry Aspic for Slicing ( p. 644 )
20 fl oz
0.6 L
À point blanched and refreshed green beans, cut in ¼-in. (0.6-cm) lengths
2 oz
60 g
À point blanched and refreshed peeled asparagus spears, cut in ¼-in. (0.6-cm) lengths
2 oz
60 g
À point blanched and refreshed or frozen and thawed peas
2 oz
60 g
À point blanched and refreshed ¼-in. (0.6-cm) diced carrots
2 oz
60 g
À point blanched and refreshed ¼-in. (0.6-cm) diced rutabaga or turnip
2 oz
60 g
À point blanched and refreshed ¼-in. (0.6-cm) diced artichoke bottom
2 oz
60 g
¼-in. (0.6-cm) squares roasted red bell pepper (p. 109) or pimiento
2 oz
60 g
¼-in. (0.6-cm) squares peeled tomato flesh
2 oz
60 g
Scallions, thin sliced
½ oz
15 g
Fresh thyme leaves
oz (1 tsp)
5 mL
Chopped fresh tarragon leaves
⅛ oz (1 Tbsp)
15 mL
PROCEDURE
PREPARATION
Refrigerate, covered, up to 5 days.
FINISHING
- 9. Unmold the terrine:
- a. Run a knife around the edges of the terrine.
- b. Invert the terrine form on a cutting board.
- c. Wrap the terrine form in clean, hot, damp towels about 5 minutes, or until the terrine is released from the form. If the terrine form is made of metal, you may carefully warm it with a torch to release the terrine.
- d. Heat a sharp, thin-bladed knife with a torch or over a gas flame and cut the terrine into ¾-in. (1.8-cm) slices.
- e. Use a wide offset spatula to transfer the slices to a flat container lined with parchment. Keep the slices in one layer. Cover the container with its lid.
Refrigerate up to 2 days, but no longer than 5 days total.
WHOLE ROAST CHICKEN CHAUD-FROID BUFFET MAIN COURSE
Yield: about 2 lb (1 kg) EP
Portions: varies
Portion size: varies
INGREDIENTS
U.S.
METRIC
Cold Roast Chicken ( p. 251 )
1
1
Poultry Liver Parfait (p. 265), cold
about 6 oz
about 180 g
White Poultry Chaud-Froid ( p. 656 )
1 qt
1 L
White Poultry Aspic for Coating ( p. 644 )
1 qt
1 L
⅛-in. (3-cm) Black truffle or black olive décor disks
36
36
¼-in. (6-cm) Turnip disks
2
2
¾-in. (2-cm) Carrot décor teardrops
16
16
Rutabaga flower
1
1
⅜ in. (1-cm) Leek décor diamonds
14
14
Leek décor tulip stems and leaves
as needed
as needed
Watercress
2 oz
60 g
Note: Décor is illustrated on p. 715.
PROCEDURE
PREPARATION
Yield: about 2 lb (1 kg) EP
Portions: varies
Portion size: varies
INGREDIENTS
U.S.
METRIC
Cold Roast Chicken ( p. 251 )
1
1
Poultry Liver Parfait (p. 265), cold
about 6 oz
about 180 g
White Poultry Chaud-Froid ( p. 656 )
1 qt
1 L
White Poultry Aspic for Coating ( p. 644 )
1 qt
1 L
⅛-in. (3-cm) Black truffle or black olive décor disks
36
36
¼-in. (6-cm) Turnip disks
2
2
¾-in. (2-cm) Carrot décor teardrops
16
16
Rutabaga flower
1
1
⅜ in. (1-cm) Leek décor diamonds
14
14
Leek décor tulip stems and leaves
as needed
as needed
Watercress
2 oz
60 g
Note: Décor is illustrated on p. 715.
PROCEDURE
PREPARATION
- 1. Remove the trussing from the chicken. Blot dry all over with paper towels.
- 2. Remove the breast skin. Trim off all visible fat and membranes to leave a perfectly smooth surface of breast meat.
- 3. Fill the cavity between the two breast lobes with the liver parfait and smooth the surface (A).
- 4. Place the chicken on a rack set over a clean, grease-free sheet tray. Mask, or cover, the surface of the chicken breast with plastic film to protect it from aspic drips.
- 5. Obtain an oval platter large enough to hold the chicken. Place it perfectly level in the refrigerator.
- 6. If necessary, melt and strain the chaud-froid. Coat the platter with a thin layer of chaud-froid (B), and then hold the remaining chaud-froid in a hot bain-marie. Stir it occasionally until you are ready to use it.
- 12. Finish-coat the platter décor with aspic.
- 13. Carefully place the chicken on the chaud-froid–coated platter.
- 14. Arrange a bouquet of watercress between the drumstick knuckles.
Refrigerate, uncovered, up to 24 hours.
FROMAGE BLANC/FROMAGE FRAIS
Yield: about 1 lb (0.5 kg)
INGREDIENTS
U.S.
METRIC
Whole milk, preferably raw
1 gal
4 L
Direct-set fromage blanc culture (C-20), see Note
1 packet
1 packet
Non-iodized fine salt (optional)
to taste
to taste
Note: The culture used in developing this recipe was purchased from New England Cheesemaking Supply Company.
PROCEDURE
PREPARATION
Refrigerate up to 1 week.
Yield: about 1 lb (0.5 kg)
INGREDIENTS
U.S.
METRIC
Whole milk, preferably raw
1 gal
4 L
Direct-set fromage blanc culture (C-20), see Note
1 packet
1 packet
Non-iodized fine salt (optional)
to taste
to taste
Note: The culture used in developing this recipe was purchased from New England Cheesemaking Supply Company.
PROCEDURE
PREPARATION
- 1. Follow steps 1, 2, and 3 in the Procedure for Making Fresh Cheese on page 589.
- 2. To culture and curdle the milk, follow steps 5a–c of the procedure. Heat the milk to 72°F (22°C) and hold at that temperature 24–36 hours, or until a very soft curd forms.
- 3. Follow step 6 of the procedure. Using a strainer, drain the cheese in the refrigerator at least 4 hours for a spoonable consistency and up to 12 hours to form a soft block.
Refrigerate up to 1 week.
MASCARPONE
Yield: about 1 lb (0.5 kg)
INGREDIENTS
U.S.
METRIC
Heavy cream
1 qt
1 L
Powdered tartaric acid
¼ tsp
1 mL
Distilled or bottled water
1 tbsp
15 mL
PROCEDURE
PREPARATION
Refrigerate in a freshly sanitized covered container up to 5 days.
Yield: about 1 lb (0.5 kg)
INGREDIENTS
U.S.
METRIC
Heavy cream
1 qt
1 L
Powdered tartaric acid
¼ tsp
1 mL
Distilled or bottled water
1 tbsp
15 mL
PROCEDURE
PREPARATION
- 1. Heat the cream to 180°F (92°C).
- 2. Dissolve the tartaric acid in the water.
- 3. Remove the cream from the heat and stir in the acid solution.
- 4. Allow to stand at room temperature until the curd forms.
- 5. Pour into a cheesecloth-lined strainer set over a bowl.
- 6. Drain in the refrigerator 12–14 hours.
Refrigerate in a freshly sanitized covered container up to 5 days.
FRESH COW’S-MILK MOZZARELLA
Yield: about 12 oz (340 g)
INGREDIENTS
U.S.
METRIC
Vegetable rennet tablet
¼
¼
Distilled or bottled water
2 fl oz
60 mL
Whole milk, preferably raw
1 gal
4 L
Powdered citric acid
2 tsp
10 mL
Non-iodized fine salt
¼ cup
60 mL
PROCEDURE
PREPARATION
Yield: about 12 oz (340 g)
INGREDIENTS
U.S.
METRIC
Vegetable rennet tablet
¼
¼
Distilled or bottled water
2 fl oz
60 mL
Whole milk, preferably raw
1 gal
4 L
Powdered citric acid
2 tsp
10 mL
Non-iodized fine salt
¼ cup
60 mL
PROCEDURE
PREPARATION
- 1. Crush the rennet tablet and dissolve it in the water.
- 2. Begin warming the milk over moderate heat. Stir in the citric acid.
- 3. When the milk reaches 88°F (31°C), stir in the rennet solution.
- 4. Continue stirring over moderate heat until the milk reaches 105°F (40°C). At that temperature, curds will form (A).
- 5. Immediately remove the pan from the heat and scoop out the curds with a spider or perforated lifter. Place the curds in a bowl (B).
- 6. Return the pot to the heat and stir in the salt. Bring the whey to 185°F (85°C) and hold it at that temperature.
- 7. Put on a pair of clean, heatproof rubber gloves and form the hot curds into a ball of cheese (C).
- 8. Place the cheese in the spider and lower it into the whey for about 10 seconds (D).
- 9. Return the curd ball to the bowl and knead it like bread dough for about 30 seconds.
- 10. Return the curd ball to the whey and heat it for 10 seconds more.
- 11. Return the cheese to the bowl, and knead again. Pull on the cheese and try to stretch it like taffy (E). If the cheese will stretch and is pliable and shiny, form it into large or medium size balls, a twisted braid, bite-size balls (bocconcini), or other desired shape. If it does not stretch, repeat heating in whey and kneading until the correct consistency is achieved.
- 12. Place the cheese in the bowl, cover it with a clean, wet towel, and cool it to room temperature.
- 13. Use immediately, or place the cheese in a freshly sanitized covered container submerged in cool water.
Refrigerate up to 1 week.