Veal liver with leeks and raspberries vinegar
10
20
4
No
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
Preparation
Side-by-side mode
- Melt a bit of oil and butter in a casserole. Brown liver slices on each side at high heat, then set aside on 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.
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40
4
Budget
