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Veal oysters with mustard sauce
 
 
4 ServingsPTM20 min

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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Directions

  1. In a high saucepan, reduce mustard, cognac and meat stock to 1 dl on a high heat.
  2. Let cool.
  3. 50 g butter into cubes and keep in refrigerator until use.
  4. Sift veal stews with salt and pepper.
  5. Heat in the rest of the butter.
  6. Veal oysters in 4 to 5 minutes.
  7. Meanwhile preheat four plates.
  8. Return the sauce to the boil.
  9. Combine the butter with sauce.
  10. Dispense veal poisoners over preheated plates.
  11. Create sauce next to it.
  12. Delicious with gratinated potatoes and snow peas..


Nutrition

290Calories
Sodium7% DV175mg
Fat28% DV18g
Protein62% DV31g
Carbs0% DV1g
Fiber48% DV12g

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