Veal Terrine with Flageolet and Fennel Vinaigrette

• 4 veal feet, blanched with
• 3 tbsp (45 ml) white vinegar
• 1 onion, cut into quarters
• 1 carrot cut into quarters
• 1 celery stalk, cut in 4 pieces
• 2 bay leaves
• 4 thyme sprigs
• 10 whole black peppercorns
• 3 cloves
• 1/2 tsp (2 ml) rock salt
• 1/3 cup (80 ml) Fennel Vinegar
• 1 cup (225 ml) extra virgin olive oil
• 3 tbsp (45 ml) small diced fennel bulb
• 3 chopped shallots
• 1 chopped garlic clove
• 2 tbsp (30 ml) sliced chives
• salt and pepper to taste
• 1 cup (225 ml) flageolet, soaked for about 4 hours in cold water
• In a cheese cloth bag -
• 1/2 diced onion
• 1/2 diced carrot
• 1/2 diced celery stalk
• 2 bay leaves
• 2 thyme sprigs
• 1 rosemary sprig
• 1/2 tsp (2 ml) rock salt
• 1 tbsp (15 ml) olive oil

1. In a stock pot, put veal feet with 1-1/2 gallons (5.7 ltr) of cold water.
2. Bring to a boil and skim off all the impurities.
3. Add all the vegetables and aromates, bring to a simmer, and cook until the meat is tender (almost falling off the bones).
4. Cook the flageolet in 1 quart (950 ml) of water.
5. Once boiling, add the bag of aromates and cook until the beans are tender.
6. Cook until the beans are tender.
7. Drain and keep aside.
8. Drain the liquid of the veal feet and set aside.
9. Once the feet are cooled, separate the meat from the bones.
10. Dice the meat.
11. Mix meat and flageolets in a bowl with 3/4 cup (175 ml) of the veal liquid.
12. Pour mixture into a terrine mold, and refrigerate until slicing time.
13. To serve, unmold terrine, slice, and pour a little vinaegrette on top.

veal feet, white vinegar, onion, carrot, celery stalk, bay leaves, thyme, black peppercorns, cloves, salt, fennel vinegar, extra virgin olive oil, fennel bulb, shallots, garlic, chives, salt, hours, onion, carrot, celery stalk, bay leaves, thyme, rosemary, salt, olive oil

Taken from online-cookbook.com/goto/cook/rpage/000054 (may not work)