First make the turnip cake. Grate the potato and turnips into a large bowl and season. Melt the butter in an
To make the basil mousse, blend the chicken breast and egg white in a food processor. When smooth, add the cream gradually, then season. Fold in the basil.
Season the lamb and spread equal quantities of the basil mousse on to one side of each piece. Lay out the 4 chicken skins, place one of the lamb and mousse pieces in the centre of each, cut off any excess skin, tie both ends of the envelope with string and tie again loosely in the centre.
Melt the butter in a large pan. Place the lamb envelopes in the pan mousse-side down, and seal for 1 minute. Turn the envelopes and place in the oven at gas mark 5, 375°F (190°C), for 20 minutes in the veal stock, wine and trimmings. Remove from the pan and cut each envelope into 5 slices. Re-heat in the oven.
Cut the turnip cake into
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