Shallot Quenelles with Chicken Liver Mousse, a recipe from the Worldwide Gourmet

Français

Recipes>Shallot Quenelles with Chicken Liver Mousse

Shallot Quenelles with Chicken Liver Mousse Recipe

Recipe

Total time: 30 to 60 minutes

Preheat the oven to 150° C (300° F)
Preparation time: 5 minutes
Cooking time: 30 minutes

Difficulty: Easy

Chef's Note

The shallot mixture can be kept for several days in the refrigerator in a closed container.

Ingredients

Ingredients for 4 servings

- 400 g (14 oz.) French Shallots

- 2 tbsp. powdered sugar

- 1 sprig of thyme

- 50 ml (3 tbsp.) wine vinegar

- 50 ml (3 tbsp.) peanut oil

- 200 g (7 oz.) chicken Liver mousse

- Salt and cracked peppercorns

Method

Peel the shallots, crush them and blanch in boiling water for 2-3 minutes. Drain and place in a pan with the oil, thyme, vinegar, sugar, salt, pepper and a little water.
Cover and cook in the oven for 25 minutes.
Remove from the oven; check for doneness and correct the seasoning. Let cool.
Using two spoons, mold the shallots into quenelles (little mounds); do the same with the chicken liver mousse.
Serve with toasted baguette slices.

..........
Photo and recipe credit: "CERAFEL Prince de Bretagne"

Sommelier

Anjou Villages

More recipe ideas

Find