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.
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 Jun 7, 2009
20 min 62 min 82 min
20 min 62 min 82 min