French Veal And Basil Mousse
|Lean veal||675 Gram, ground twice|
|White pepper||1 Milliliter|
|Fresh chopped basil||10 Milliliter|
|Light cream||180 Milliliter|
In a food processor, combine the veal, salt, pepper, basil and egg whites.
With the machine running slowly, add the cream and sherry.
Preheat oven to 350°F (180°C).
Spoon mixture into a greased 9" (23 cm) loaf pan or ring mold.
Cover with waxed paper and place in a second pan containing 1" (2.5 cm) of water.
Bake for 45 minutes.
Remove from the oven and allow to stand for 10 minutes.
Unmold and serve with Wild Mushroom Sherry Sauce.
Calories 677 Calories from Fat 463
% Daily Value*
Total Fat 52 g79.7%
Saturated Fat 24.9 g124.4%
Trans Fat 0 g
Cholesterol 226.4 mg75.5%
Sodium 1004.4 mg41.9%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.14 g0.56%
Sugars 0.3 g
Protein 44 g87.8%
Vitamin A 15.7% Vitamin C 1.7%
Calcium 6.6% Iron 7.7%
*Based on a 2000 Calorie diet