Recipe #1611
Old-Fashioned Grain-Fed Veal Liver Slice
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Chef Soeur Angèle |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) unsalted butter
- 1 Tbsp. (15 mL) oil*
- 4fresh grain-fed veal liver slice
- 16 medium white mushrooms, quartered
- 4 dry shallots, minced
- 1/4 cup (60 mL) chicken broth*
- 4 tsp. (20 mL) old-fashioned hot mustard*
- 1/2 cup 35 % (125 mL 35 %) cream
- Salt and pepper to taste
Preparation
In a heavy frying pan, melt butter and oil; brown slices of liver.
When the slices of liver are seared, put on a plate; keep hot.
In the same frying pan, over high heat, sauté mushrooms; add shallots and continue cooking a few minutes. Deglaze with chicken broth and reduce until almost dry.
Add mustard and stir well; add cream.
Season.
Reheat the slices of liver in the sauce without boiling.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Old-Fashioned Pan-Fried Liver
- Grain-fed Veal Chops Almandine
- Veal Kidneys with Old-Fashioned Mustard
- Grain-Fed Veal Shank à la Parra
- Grain-Fed Veal Liver, Ultra-Tender Shallots and Crispy Pancetta
- Fresh Grain-Fed Veal Liver Slice Modena
- Medallions of Grain-Fed Veal, with Watercress and Cream Sauce
- Grain-fed Veal Pannequet Stuffed with Provolone
- Vitello tonnato with Quebec grain-fed veal
- Terrine of Grain-Fed Veal with Hazelnuts
Veal Kidneys with Old-Fashioned Mustard
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