Mousseline Quebec Grain-Fed Veal with Green Peppercorns and Confit of Onion and Berries

Type of cut: variety meats

Yield: 6 servings

Degree of difficulty: chef

Preparation: 30 minutes

Refrigeration: 4 hours

Cooking: 30 minutes

Cooking method: roasting




Mousseline of Liver
  • 125 g (1/4 lb) Quebec Grain-Fed Veal liver, in 2.5 cm (1 inch) pieces
  • 45 ml (3 tbsp) flour
  • 1 clove of garlic, quartered
  • 2 egg yolks
  • 310 ml (1 1/4 cup) 35% cream
  • 2 eggs, beaten
  • 30 ml (2 tbsp) cognac or port
  • Pinch of salt and pepper
  • Pinch of nutmeg
  • 15 ml (1 tbsp) green peppercorns 
Confit of Onions
  • 250 ml (1 cup) red onion, cut into 1/4 cm (1/8 inch) pieces
  • 30 ml (2 tbsp) raspberry or blackberry vinegar
  • 125 ml (1/2 cup) white sugar
  • 125 ml (1/2 cup) water
  • 1 cinnamon stick or a pinch of ground cinnamon
  • 125 ml (1/2 cup) of frozen four berry mix, thawed 


Mousseline of Liver
  1. Oven temperature: 180°C (350°F).
  2. Place the liver, flour, garlic and egg yolks in the blender. Process until the mixture is smooth. Add cream, whole eggs, cognac, salt, pepper and nutmeg. Process for 30 seconds. Pour the mixture into individual 125 to160 ml (1/2 to 2/3 cup) ramekins. Place 5 or 6 green peppercorns on each of the mousselines, without pressing them into the mixture. Place ramekins in a large rectangular baking dish and pour water into the dish until three-quarter’s full. Bake for 30 minutes. Check for doneness with a toothpick. If it comes out clean, the mousseline is done. Let cool to room temperature before refrigerating for 4 hours or overnight. 
Confit of Onions
  1. Combine all the ingredients in a saucepan, and cook over low heat for 2 hours. The mixture should just barely simmer. At too high heat, the mixture will break down into a jam rather than a confit.
  2. Place a pot of mousseline on plat for each person. Spoon on some onion and berry confit and serve with thin slices of toasted baguette.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011