Cauliflower terrine: Clean cauliflower and cut into roses. Cook in a large saucepan with salted water until just tender. Stir through remaining ingredients and season to taste, then strain through a sieve. Fill a coated loaf pan (in case you only have an uncoated one, you’ll need to butter it first) with the cauliflower roses, then leisurely pour in the egg-whipped cream mixture. Cover the give with aluminum foil. Place in an oblong saucepan and carefully add enough hot water to reach about one centimeter below the edge of the mold. (Of course, no water should get into the mold!) Then gently bubble on the stove for 1 hour. The terrine is done when a shish kebab poked into it comes out cleanly another time.
Crab mousse: melt the crab butter in a frying pan. Cut the vegetables into small cubes and sauté them in it. Sprinkle with the flour. Add clear soup and liquid whipped cream and cook a little. Pass through a sieve, add the cognac, season and fold in the whipped cream. Sprinkle the sauce with dill, then pour a sauce level on four plates.
Remove the cauliflower terrine from the water bath, remove it carefully and cut it into finger-thick slices, preferably with an electric knife. Arrange on the sauce level and garnish with a little bit of dill.
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