is one of Raymond Blanc's recipes which was recently
featured at a Gourmet evening held at his Cheltenham
Brasserie, le petit Blanc.
was fortunate to get hold of a copy of this recipe
and a few others as my stepson, Craig, is training
there to be a Chef.
12 slim Leeks
10 Chicken Breasts
500ml double cream
30gm unsalted butter
360gm mixed green leaves
120gm mustard dressing (Paul Newman's Dressing
all of the leeks in boiling salted water for
six minutes, refresh.
the large leeks and lay them out flat.
the slim leeks and keep them to one side.
any bones from the breasts and reserve the fillets.
the breasts in a food processor and blitz them.
add the eggs, cream, mace, 7gm salt and 2gm
a little of the raw mousse to check the seasoning.
the fillets with 3gm of salt and 1gm of pepper.
fry in the butter (do not allow to colour).
the juice of the lemon and put to one side.
a terrine with cling film, then place in leek
sheaths, leaving enough of each to overlap the
bottom of the terrine.
layer in the chicken mousse, leeks, fillets,
mousse, leeks and fillets.
over with the overhanging leeks and clingfilm.
in a bain marie at 95ºC for 45 - 60 minutes.
and rest for 24 hours.
and serve with mustard dressing and green leaves.
petit Blanc, Cheltenham