Go Back
–+ servings

Ballotine of Shrimps

No ratings yet
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizers, Cooking for a Crowd, Reception
Servings 10
Calories 147.81 kcal

Nutrition

Calories: 147.81 kcalCarbohydrates: 1.84 gProtein: 9.8 gFat: 11 gSaturated Fat: 5.88 gCholesterol: 66.71 mgSodium: 40.9 mgFiber: 0.39 gVitamin A: 9.748 IUCalcium: 27.63 mgIron: 0.65 mg

Ingredients
  

  • 7 oz. chicken or turkey breast raw
  • 4 oz. shrimps raw
  • Salt to taste
  • Pepper to taste
  • 3 egg whites
  • 1/2 oz. brandy
  • 1/2 pt. heavy cream
  • 1 small truffle
  • 3 oz. mushrooms
  • 1 oz. pistachio nuts or frozen peas
  • 10 large tomatoes firm
  • Lemon aspic jelly to coat ballotine
  • Approx. 2 pt. of New Orleans Sauce

Instructions 

  • Cube chicken meat and 3 oz of the shrimps and chill. Purée in a food processor. Add salt and pepper. Add egg whites and brandy and mix well. Slowly add heavy cream.
  • Dice remaining shrimps, truffle, and mushrooms. Peel pistachio nuts and mix into forcemeat. Hollow tomatoes carefully, starting with stem, and fill with forcemeat. Cover tightly with plastic wrap and aluminum foil. Set on a wire rack over some water. Cover and steam at 175° to 180°F for 25 minutes.
  • Remove plastic wrap and aluminum foil; remove tomato skin. Chill. Glaze with lemon aspic jelly. Garnish with tournéed marinated cucumbers and New Orleans Sauce (see below).
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors