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Glazed Veal Mignons with Liver Mousse

  • Veal loin
  • Salt and pepper
  • Calf's bones
  • Greens
  • 1 cup of hot stock
  • 2 teaspoons gelatine
  • 1 tablespoon cold water
  • 1 1/2 to 2 teaspoons softened gelatine
  • Mousse:
  • 3/4 pound calf's liver
  • /4 pound pork
  • Salt and pepper
  • 3/4 cup whipped cream
Cut small cutlets, not too thin, from veal loin. Season them with pepper and salt; fry in butter about 2 minutes on each side. Prepare a strong stock of calf's bones with some soup greens, strain and clarify. Pour 1 cup of hot stock over 2 teaspoons gelatine softened with 1 tablespoon cold water; use this for glazing the cutlets. The remaining stock is mixed with 1 1/2 to 2 teaspoons softened gelatine.
Prepare a liver mousse: grind together 3/4 pound calf's liver and 1/4 pound pork, season with pepper and salt then stir in 3/4 cup whipped cream. Turn into a buttered mold, set in pan of hot water, bake in oven heated to 350F about 1 hour.
Spread cold mousse on cold veal cutlets and glaze. Place on a platter and pour meat stock between cutlets. If an especially attractive platter is desired, place a slice of truffle or a tomato star on the mousse before glazing.
Submitted by Cassyjean - Torrington, CT Jun 7, 2009
20 min 62 min 82 min
Recipe Rascal