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Minichef
Veal oysters with mustard sauce
A tasty recipe. The main course contains the following ingredients: meat, French mustard, Groninger mustard, Dijon mustard, cognac or vieux (liquorice), beef stock (380 ml), cold butter, veal oysters, salt and pepper.
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Ingredients
Directions
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In a high saucepan, reduce mustard, cognac and meat stock to 1 dl on a high heat.
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Let cool.
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50 g butter into cubes and keep in refrigerator until use.
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Sift veal stews with salt and pepper.
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Heat in the rest of the butter.
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Veal oysters in 4 to 5 minutes.
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Meanwhile preheat four plates.
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Return the sauce to the boil.
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Combine the butter with sauce.
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Dispense veal poisoners over preheated plates.
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Create sauce next to it.
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Delicious with gratinated potatoes and snow peas..
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Nutrition
290Calories
Sodium7% DV175mg
Fat28% DV18g
Protein62% DV31g
Carbs0% DV1g
Fiber48% DV12g
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