Source:

Rover's Restaurant, Seattle, Washington

Serves/Makes:8

Ingredients

• Veal Feet:
• 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
• Fennel Vinaigrette:
• 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
• Flageolet Beans:
• 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

Preparation

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

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