2
potatoes
Double cream to taste
60gms (2.1oz) turnip
100gms (3.5oz) haggis
10ml (0.4fl.oz) veal jus
10gms (0.35oz) butter
3ml (0.1fl.oz) single malt whisky
Picked chervil
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Peel
and cut potato and turnip into cylindrical shapes and steam
cook until tender. Layer up a ramekin with the turnip, haggis
and potato.
Warm
through in oven or Bain Marie, turn out onto plate, quenelle
a little turnip and place on top.
Foam up whisky sauce (veal jus, butter, double cream and whisky)
and pour around before garnishing with picked chervil.
Recipe
makes one Gateau, increase ingredients as required.
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