Shallot Quenelles with Chicken Liver Mousse Recipe
Shallot Quenelles with Chicken Liver Mousse
Flavors of France
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 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
  1. 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.
  2. Cover and cook in the oven for 25 minutes.
  3. Remove from the oven; check for doneness and correct the seasoning. Let cool.
  4. Using two spoons, mold the shallots into quenelles (little mounds); do the same with the chicken liver mousse.
  5. Serve with toasted baguette slices.

Photo and recipe credit: "CERAFEL Prince de Bretagne"

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