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Leeks
Sweetbread with Charlevoix flavored leeks
Author:
Les Cultures de chez nous
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Preparation
70
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 olive oil
450 g of Charlevoix sweetbread
250 ml (1 cup) of Charlevoix beef stock
125 ml (1/2 cup) of dry white wine
125 ml (1/2 cup) of mushrooms, of your choice (oyster, chanterelle, morel, Swiss brown mushrooms)
1/6 package of 250 g (1/2 cup) of Les Cultures de chez nous sliced leeks
60 ml (4 tablespoons) of cooking cream
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Sweetbread with Charlevoix flavored leeks
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Sep 24
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Jan 01
Preparation
Boil sweetbread 10 minutes and salt. Then, cool down with cold water and peel. Set into plates. Refrigerate an hour. It will be easier afterward to set into cutlets.
Set sweetbread in a pan with the mixture of butter and oil. Brown with leeks and mushrooms. Then, add wine and let reduce. Add beef stock and reduce again.
Lower heat of an half and add cream.
Serve.
Chef's notes
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