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Mousseline Quebec Grain-Fed Veal with Green Peppercorns and Confit of Onion and Berries 2013-08-06 https://www.metro.ca/userfiles/image/recipes/Mousseline-foie-Veau-poivre-confit-oignon-fruits-4533.jpg PT30M PT30M PT5H00M

Oven temperature: 180°C (350°F)Mousseline of LiverPlace the liver, flour, garlic and egg yolks in the blender.Process until the mixture is smooth.Add cream, whole eggs, cognac, salt, pepper and nutmeg. Process for 30 seconds.Pour the mixture into individual 1/2 to 2/3 cup (125 to 160 mL) ramekins.Place 5 or 6 green peppercorns on each of the mousselines, without pressing them into the mixture.Place ramekins in a large rectangular baking dish and pour water into the dish until three-quarter's full.Bake for 30 minutes. Check for doneness with a toothpick. If it comes out clean, the mousseline is done.Let cool to room temperature before refrigerating for 4 hours or overnight.Confit of OnionsCombine all the ingredients in a saucepan, and cook over low heat for 2 hours. The mixture should just barely simmer. At too high heat, the mixture will break down into a jam rather than a confit.Place a pot of mousseline on plat for each person. Spoon on some onion and berry confit and serve with thin slices of toasted baguette.

6 Féd. des producteurs de bovins du Québec

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Mousseline Quebec Grain-Fed Veal with Green Peppercorns and Confit of Onion and Berries

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servings

0:30

Preparation

0:30

COOKING

5:00

TOTAL TIME

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Ingredients

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1/4 lb
(115 g)
grain-fed veal liver, in 1 inch (2.5 cm) pieces

3 Tbsp.
(45 mL)
flour

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ROBIN HOOD COCONUT FLOUR

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1

clove of garlic, quartered

2

egg yolk

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1 1/4 cup
(315 mL)
35% cream

2

egg, beaten

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2 Tbsp.
(30 mL)
cognac or port

pinch of Salt and pepper

pinch of nutmeg

1 Tbsp.
(15 mL)
green peppercorns

1 cup
(250 mL)
red onion, cut into 1/4 cm (1/8 inch) pieces

2 Tbsp.
(30 mL)
raspberry or blackberry vinegar

1/2 cup
(125 mL)
white sugar

1/2 cup
(125 mL)
water

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1

cinnamon or a pinch of ground cinnamon

1/2 cup
(125 mL)
frozen four berry mix, thawed

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Preparation

Oven temperature: 180°C (350°F)

Mousseline of Liver

Place the liver, flour, garlic and egg yolks in the blender.

Process until the mixture is smooth.

Add cream, whole eggs, cognac, salt, pepper and nutmeg. Process for 30 seconds.

Pour the mixture into individual 1/2 to 2/3 cup (125 to 160 mL) ramekins.

Place 5 or 6 green peppercorns on each of the mousselines, without pressing them into the mixture.

Place ramekins in a large rectangular baking dish and pour water into the dish until three-quarter's full.

Bake for 30 minutes. Check for doneness with a toothpick. If it comes out clean, the mousseline is done.

Let cool to room temperature before refrigerating for 4 hours or overnight.

Confit of Onions

Combine all the ingredients in a saucepan, and cook over low heat for 2 hours. The mixture should just barely simmer. At too high heat, the mixture will break down into a jam rather than a confit.

Place a pot of mousseline on plat for each person. Spoon on some onion and berry confit and serve with thin slices of toasted baguette.

Source : Féd. des producteurs de bovins du Québec

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