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Leeks
Charlevoix veal ribs stuffed with leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Charlevoix veal ribs stuffed with leeks
From
Sep 12
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Jan 01
Preparation
Incise veal on its thickness to form a pocket. Remove sausage guts to keep only the flesh.
Stuff all ingredients inside veal ribs then salt, pepper and oil.
In a pan, broil for 7 to 8 minutes over each sides.
Chef's notes
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