Ingredients

  • 4 Charlevoix veal ribs
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 to 4 Charlevoix veal sausages
  • 2 to 3 basil, mint or coriander branches
  • 100 g (100 ml) of Migneron de Charlevoix cheese
  • 15 ml (1 tablespoon) of oil
  • Salt and pepper, up to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Make an incision inside the veal on its thickness to form a pocket. Remove sausage guts to keep only its flesh.
  • Stuff all ingredients inside veal ribs then salt, pepper and oil.
  • In a pan, broil for 7 to 8 minutes for each sides.

Chef's notes

Advertisement