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VEAL RUMP TERRINE

Melt 3 tablespoons butter in a pan and cook the shallots and mushrooms until soft.  Add the tomatoes and cook this duxelle until quite dry.  Place 2 large pieces of aluminum foil on the counter.  Cover with  4 slices of ham.  Spread with half the duxelle and place the veal on top.  Sprinkle with salt and pepper, cover with the rest of the duxelle and 4 slices of ham.  Fold the aluminum foil over to make a package and tie it with string.  Preheat the oven to 425F.  Place the package in an ovenproof casserole and add 2 cups of consommŽ and 2 cups of water.  Cover and bake for 1 hour 30 minutes.   Check every now and again to see that the bottom 1/3 of the package is immersed in the liquid.  At the end of the cooking time make holes in the foil so the interior juices mix with the surrounding liquid.  Remove the foil and slice the veal with the ham and duxelle as garnish.
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3 1/2 lbs veal rump
10 oz mushrooms, chopped
10 oz shallots, minced
4 tomatoes, peeled, seeded, chopped
8 slices ham
2 cups consommŽ or stock
unsalted butter
salt, pepper
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30
mn
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120
mn
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Serve this dish with a light Bordeaux Mouton-Baron-Phillippe.
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Restaurant
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Meat
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Jean VAN EGROO
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Mouton-Baron-Philippe
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