29
Habtoor Hotels
• 140g Veal loin
• 50g Chicken breast
• 1 Crepe
• Leek
• Baby carrot
• Broccoli
• Brussel sprout
• Butter
• Carrot
• 1 Egg
• Cream
• Salt & pepper
• 500g Beef stock
Advance preparation:
1
Cut the veal length-wise, roll it with
cling film, freeze it for two hours.
2
Prepare the chicken mousse by mixing
chicken breast, cream, salt and pepper.
3
Place the frozen veal loin in the chicken
mousse, wrap it with the crepe and
cook it for 30 minutes in a steamed
oven.
4
To prepare the carrot purée, boil the
carrot cubes in ½ litre cream; after 25
minutes, blend with butter, salt and
pepper.
5
Steam all the young vegetables for
Cut the edges of the terrine, place it
on top on the steamed leek, add one
spoon of carrot purée, topped with
steamed vegetables, and finally add the
sauce from the beef.
Exclusively for our Sawalef readers we bring you Chef Paul’s recipie from the Caterer Middle
East Recipe Book
Exclusive recipe
for our readers
from Chef
Paul Hage
about four minutes in boiling water and
cool them down in an ice bath.
6
Reduce the beef stock until half, add
one spoon of butter, take off the flame.
