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Shallot Quenelles with Chicken Liver MousseTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

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

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:292.9 kcal

Proteins:11.9 g

Fats:7.9 g

Carbohydrate:47.3 g

Fibers:0.1 g

Sugar:0.7 g

Cholesterol:98.9 mg

Sodium:54.9 mg

Calcium:113 mg

Energy:511 kcal

Proteins:20.8 g

Fats:13.8 g

Carbohydrate:82.6 g

Fibers:0.2 g

Sugar:1.2 g

Cholesterol:172.5 mg

Sodium:95.8 mg

Calcium:197.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

400

g

french shallots

30

ml

powdered sugar

1

sprig of thyme

50

ml

wine vinegar

50

ml

peanut oil

200

g

chicken liver mousse

salt and cracked peppercorns

METHOD

  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"

SOMMELIER

Anjou Villages

CHEF'S NOTES

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



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