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Leeks
Veal liver with leeks and raspberries vinegar
Author:
Les Cultures de chez nous
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Preparation
10
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of butter
30 ml (2 tablespoons) of oil
4 Charlevoix veal liver slices
60 to 75 ml (4 to 5 tablespoons) of Les Cultures de chez nous sliced leeks
250 ml (1 cup) of Charlevoix veal stock
60 to 75 ml (4 to 5 tablespoons) of raspberries vinegar
15 ml (1 tablespoon) of unpasteurized honey
2 small squares of butter ( set aside for the sauce)
Salt and pepper up to taste
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Veal liver with leeks and raspberries vinegar
From
Sep 17
to
Jan 01
Preparation
Melt a bit of oil and butter in a casserole. Brown liver slices over each side at high heat then set aside in a service plate.
In the same casserole always at high heat, add Les Cultures de chez nous sliced leeks. Brown then add honey.
Deglaze with vinegar, reduce then add veal stock. Reduce again and remove from oven.
Mix squared butter with a whisk to make the sauce.
Chef's notes
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