Kale on a bed of assorted forest mushrooms
Jean-Pierre Vidal
Ingredients for 10 Servings
1 Kale
1 tin 4/4 (460 g. net strained) or 3 330 g. jars (190 g. net strained) of Borde forest mushrooms
500 g. poultry à la crème
2 dl. of poultry stock
2 egg whites
500 g. of cream
Salt Pepper
1 tin of parsley
3 cloves of garlic
1 bunch of tarragon
Method:
Blanche the entire kale, remove the leaves and immediately refresh them with cold water in order to keep the green colour.
Remove the sides and put the cabbage leaves on film
For the mousseline farce: chop the poultry then mix with the emulsion made from the egg whites, cream, salt and pepper
Spoon in the forest assortment, sautéed in butter, chopped garlic point, chopped parsley and tarragon
Place the farce in the centre of the leaves on the film and form balls of approx 120 g.
Poach the balls of kale at 85° for approx 45 minutes