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Leeks
Mustard and leeks veal kidneys
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
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 gr of Charlevoix veal kidneys
250 ml (1 cup) of Charlevoix veal stock
125 ml (1/2 cup) of dry white wine
1/6 package of 250 gr (1/2 cup) of Les Cultures de chez nous sliced leeks
15 to 30 ml (2 to 3 tablespoons) of Dijon's mustard
60 ml (4 tablespoons) of cooking cream
Salt and pepper up to taste
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Mustard and leeks veal kidneys
From
Sep 24
to
Jan 01
Preparation
Clean and remove thin membranes of the kidneys. Then, roast at high heat with a mix of olive oil and butter until coloration. Set aside in a serving plate.
In the same pan, add sliced leeks and brown. Add white wine and reduce for 3 to 4 minutes. Add veal stock, reduce and lower heat of an half. Add cream, then mustard and reduce again.
Mix kidneys with the sauce.
Chef's notes
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