Veal Terrine with Flageolet and Fennel Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Veal Terrine with Flageolet and Fennel Vinaigrette

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