Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
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..
Blogs that might be interesting
-
30 minMain disholive oil, eggplant, onion, garlic, paprika, zucchini, Provencal herbs, peeled tomato, Gnocchi, Pesto,ratatouille with pesto gnocchi
-
15 minMain dishchicken fillet fumé, eggs (M), mix for farmers omelette, vine tomatoes, onion, butter or margarine, bean sprouts, multigrain bread,omelette with bean sprouts
-
15 minMain dishpeanut oil, tenderloin, fresh string beans, raw vegetables spicy radish mix, Sesame seed, soy sauce, sesame oil, lime juice, wasabibol,oriental cutted salad with pork tenderloin
-
60 minMain dishunsalted butter, Allinson wholemeal bread, unroasted hazelnuts, fresh flat parsley, medium sized egg, Red onion, Broccoli, traditional olive oil, fresh cream, soft goat cheese, dried rosemary,broccoli-goat cheese quiche
Nutrition
290Calories
Sodium7% DV175mg
Fat28% DV18g
Protein62% DV31g
Carbs0% DV1g
Fiber48% DV12g
Loved it