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Veal Terrine with Flageolet and Fennel Vinaigrette
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Rover's Restaurant, Seattle, Washington


  • 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
  • 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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