125 g (1/4 lb) 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

 

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

 

Oven temperature: 180°C (350°F)

 

PREPARATION

 

 

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.

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.

 

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.