Veal Terrine with Flageolet and Fennel Vinaigrette

Name: Veal Terrine with Flageolet and Fennel Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal feet, blanched with; 3 tbsp (45 ml) white vinegar; 1 onion, cut into quarters; 1 carrot cut into quarters; 1 celery stalk, cut in 4 pieces; 2 bay leaves; 4 thyme sprigs; 10 whole black peppercorns; 3 cloves; 1/2 tsp (2 ml) rock salt; 1/3 cup (80 ml) Fennel Vinegar; 1 cup (225 ml) extra virgin olive oil; 3 tbsp (45 ml) small diced fennel bulb; 3 chopped shallots; 1 chopped garlic clove; 2 tbsp (30 ml) sliced chives; salt and pepper to taste; 1 cup (225 ml) flageolet, soaked for about 4 hours in cold water; In a cheese cloth bag -; 1/2 diced onion; 1/2 diced carrot; 1/2 diced celery stalk; 2 bay leaves; 2 thyme sprigs; 1 rosemary sprig; 1/2 tsp (2 ml) rock salt; 1 tbsp (15 ml) olive oil

Servings: persons

4 veal feet, blanched with
3 tbsp (45 ml) white vinegar
1 onion, cut into quarters
1 carrot cut into quarters
1 celery stalk, cut in 4 pieces
2 bay leaves
4 thyme sprigs
10 whole black peppercorns
3 cloves
1/2 tsp (2 ml) rock salt
1/3 cup (80 ml) Fennel Vinegar
1 cup (225 ml) extra virgin olive oil
3 tbsp (45 ml) small diced fennel bulb
3 chopped shallots
1 chopped garlic clove
2 tbsp (30 ml) sliced chives
salt and pepper to taste
1 cup (225 ml) flageolet, soaked for about 4 hours in cold water
In a cheese cloth bag -
1/2 diced onion
1/2 diced carrot
1/2 diced celery stalk
2 bay leaves
2 thyme sprigs
1 rosemary sprig
1/2 tsp (2 ml) rock salt
1 tbsp (15 ml) olive oil

1
In a stock pot, put veal feet with 1-1/2 gallons (5.7 ltr) of cold water.
2
Bring to a boil and skim off all the impurities.
3
Add all the vegetables and aromates, bring to a simmer, and cook until the meat is tender (almost falling off the bones).
4
Cook the flageolet in 1 quart (950 ml) of water.
5
Once boiling, add the bag of aromates and cook until the beans are tender.
6
Cook until the beans are tender.
7
Drain and keep aside.
8
Drain the liquid of the veal feet and set aside.
9
Once the feet are cooled, separate the meat from the bones.
10
Dice the meat.
11
Mix meat and flageolets in a bowl with 3/4 cup (175 ml) of the veal liquid.
12
Pour mixture into a terrine mold, and refrigerate until slicing time.
13
To serve, unmold terrine, slice, and pour a little vinaegrette on top.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 veal feet, blanched with, 3 tbsp (45 ml) white vinegar, 1 onion, cut into quarters, 1 carrot cut into quarters, and more.

Yes, Veal Terrine with Flageolet and Fennel Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!