Timbale of Carrots with Chervil Oil Vinaigrette

Name: Timbale of Carrots with Chervil Oil Vinaigrette
Cuisine: French
Ingredients: 1 tablespoon fresh lemon juice; 6 small yellow pansies; 1 teaspoon cornstarch; 1 cup heavy cream; 3 tablespoons unsalted butter; 1 large yellow onion, very finely chopped; 1 large bunch fresh chervil or 2 smaller ones; ¼ cup corn oil; Pepper from the mill; 4 large eggs; ½ pound large carrots, peeled and shredded; Salt

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

As presented here this timbale will be an hors d’oeuvre, but it could be served warm with a roasted loin of veal. A chervil pluche is a group of three chervil leaves attached to a tiny stem. The chervil oil must be prepared one day before the timbales.

Ingredients

1 large bunch fresh chervil or 2 smaller ones
¼ cup corn oil

Europe
France
Starter
Gluten-free
Vegetarian

Method

Wash the chervil very well. Blanch half of it for 1 minute in boiling salted water. Drain and pat dry. Place in a 1-cup blender jar. Pour the oil over the chervil, seal the jar, and immediately process to a smooth puree on high speed. Let stand at room temperature 30 minutes, shaking the oil several times, then refrigerate overnight.

Butter the timbale containers with 2 tablespoons of t