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Lobster and Veal Headcheese with Caviar - Strasbourg , Alsace, France
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Choucroute and Kougelhopf, bäckeoffe and sueri nierli, wädele and lewerknepfle - even if you are a connaisseur of French cuisine you are lilkely to be entering unfamiliar territory when you settle down with a glass of muscat or Crémant d’Alsace to study a
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Lobster and Veal Headcheese with Caviar
From the restaurant "Aux Armes de France" in Ammerschwihr
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Ingredients to serve 4 people
1 head of veal (cleaned, bones removed and ready to cook)
2 lobsters
Aromatic spices for the cooking of the head of veal (carrots, onions, sprig of parsley, salt, pepper and leeks)
gelatin (8 to 10 sheets per liter)
chervil, basil and parsley
balsamic vinegar, olive oil and curry powder
Preparation
Blanch the head of veal and cook with the aromatic spices. Recuperate the cooked carrots and mince them. Dice the well-cooked head of veal. Cook the lobster, remove the meat from the shell and dice the lobster meat.
Strain the head of veal stock, season and add the gelatin. In a bowl, mix the cubes of head of veal and lobster with the carrots and the herbs. Assemble these ingredients in a terrine, cover them with the head of veal stock and refrigerate for 24 hours.
To prepare the accompanying vinaigrette, combine balsamic vinegar with olive oil, salt, and curry. Serve the terrine cut in slices with a spoonful of vinagrette and a little caviar on the side.
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