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Veal cheek and portobello mushroom terrine

An incredible component in which the jus plays an important role. Not only does it hold the terrine together in this recipe but it is also the main flavour enhancer.

Makes 2kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

2
kg
veal cheeks
600
ml
veal demi-glace
10
g
parsley
2
g
black peppercorns
800
g
portobello mushrooms
100
ml
olive oil
400
g
portobello mushrooms
100
g
onion, diced
2
cloves
garlic, finely chopped
10
g
lovage
300
g
Madeira
50
ml
sherry vinegar
40
g
spring onion
as needed
sunflower oil
as needed
salt and pepper

Scale recipe

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