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Alemarsi
Poached veal oysters with cognac sauce
Poached veal oysters with a homemade cognac sauce
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Ingredients
Directions
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Bring the cream and the fond to the boil in a pan. Season to taste with pepper and salt.
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Put the fire very low (possibly pan on a flame distributor), so that the moisture remains just below the boiling point (= poaching).
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Place the veal oysters in the pan (ensure that meat remains submerged) and simmer for 6-8 minutes. Turn halfway.
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Remove the meat from the moisture, wrap it in aluminum foil and let it rest. Stir in the cognac through the poaching liquid. Cook the sauce over a high heat for 15 minutes.
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Divide the sauce over hot plates. Cut the meat into slices with a sharp, smooth knife, place on the sauce and sprinkle with salt and pepper.
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Nutrition
365Calories
Sodium0% DV1.350mg
Fat37% DV24g
Protein70% DV35g
Carbs1% DV2g
Fiber28% DV7g
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