Veal mousse of chicken with spicy sauce

Description

The recipe I read in a cooking magazine. The process is a bit laborious, but the result is worth it. Juicy meat in a very delicate soufflé. Try it and You, dear cooks

Ingredients

Veal

3 piece
Chicken fillet

400 g
Chicken egg

4 piece
Pumpkin seeds

100 g
Raisins

100 g
Parsley

1 coup
Leeks

1 piece
Rosemary

1 tsp
Garlic

4 tooth
Soy sauce

2 Tbsp
Salt
Black pepper
Vegetable oil
Tomato

1 piece

Cooking

Chicken fillet grind in a blender until smooth (or skip 2-3 times through a meat grinder).

Add the eggs, salt, pepper and raisins. Mix well, a little whisking (by hand or with a spoon) so that the meat became air.

Chop the parsley, prepare the pumpkin seeds.

Garlic roughly chopped, prepare the rosemary (I dry, but you can take and fresh).

In a heated with oil pan, add rosemary, garlic and 1 tablespoon of soy sauce. Fry the pieces of veal in the resulting sauce for 2-3 minutes on each side. The pan set aside.

On the foil, greased with vegetable oil, place a layer of parsley (1/3 part).

Layer the pumpkin seeds on top of parsley (1/3 part).

1/3 of the prepared stuffing.

In the middle put a piece of veal.

Carefully, holding with a hand roasted veal tenderloin, ground the foil to roll the roll, it's good to fix the edge (center seam and sides).

In a pot of boiling water, drop our rolls. Boil for 25 minutes at a medium boil.

Meanwhile, make the sauce. Leeks (I used the light green part) cut into rings, soak in bowl of water, stir that all the sand donkey. Bow remove and dry on paper towel.

In a heated with oil pan fry the onion.

Add the sliced sectors of the tomato, pour 1 tablespoon of soy sauce. All lightly fried. The sauce is ready (like us).

At the expiration of the time to get a skimmer. Slightly cool and remove the foil. To cut obliquely. Serve with sauce. On the side would be the best potatoes in any form.

Dinner is served.

BON APPETIT

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