-
1
In a small bowl combine the bread, 1/4 cup of the cream, and the egg white.
-
2
In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid.
-
3
Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated.
-
4
Let the mixture cool, transfer it to a food processor, and puree it with the bread mixture.
-
5
Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth.
-
6
Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms.
-
7
In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes.
-
8
Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated.
-
9
let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top.
-
10
Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine.
-
11
Bake the terrine in the middle of a preheated 350F.
-
12
oven for 1 hour to 15 minutes, or until a meat thermometer registers 165F.
-
13
Let the terrine cool and pour off any excess liquid.
-
14
Invert the terrine onto a plate and chill it, covered, overnight.
-
15
In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
-
16
Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates.
-
17
Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
-
18
Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes.
-
19
(Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.)
-
20
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
-
21
Keeping peppers whole, peel them, starting at blossom end.
-
22
Cut off tops and discard seeds and ribs.
-
23
(Wear rubber gloves when handling chilies.)
