Veal oysters with mustard sauce

Name: veal oysters with mustard sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 teaspoons French mustard; 2 teaspoons Groninger mustard; 1 teaspoon Dijon mustard; 5 tablespoons cognac or vieux (liquor); pot meat fond 380 ml; 75 g cold butter; 4 veal oysters; salt; pepper

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.

Ingredients

Directions

In a high saucepan, reduce mustard, cognac and meat stock to 1 dl on a high heat.
Let cool.
50 g butter into cubes and keep in refrigerator until use.
Sift veal stews with salt and pepper.
Heat in the rest of the butter.
Veal oysters in 4 to 5 minutes.
Meanwhile preheat four plates.
Return the sauce to the boil.
Combine the butter with sauce.
Dispense veal poisoners over preheated plates.
Create sauce next to it.
Delicious with gratinated potatoes and snow peas..