Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Veal Liver with Mustard Sauce https://www.metro.ca/userfiles/image/recipes/foie-veau-moutarde-1895.jpg PT10M PT15M PT25M
Preheat oven to 200°F/100°C.In a skillet, heat oil and sear liver; remove and keep warm.In the same skillet, brown mushrooms over high heat. Add shallots and cook another 2 min.Deglaze with wine or chicken bouillon and reduce to almost nothing.Stir in cream gradually. Add mustard, stirring it in thoroughly. Bring to a slow simmer. Season.Return liver to sauce and heat without bringing to a boil.
4
3 19 5 1
1 Tbsp. (15 mL) vegetable oil 4 slices of veal liver 1/3 cup (80 mL) small, quartered button mushrooms 2 shallots, sliced thin 1/4 cup (60 mL) white wine or chicken bouillon 1 Tbsp. (15 mL) hot old-fashioned mustard 1/2 cup (125 mL) cooking cream Salt and pepper to taste
Veal Liver with Mustard Sauce

Veal Liver with Mustard Sauce

Rate this recipe
19 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 4
    slices of veal liver
  • 1/3 cup
    (80 mL)
    small, quartered button mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

    $3.49 ea.

    227 g PRODUCT OF ONTARIO


  • 2
    shallots, sliced thin
  • 1/4 cup
    (60 mL)
    white wine or chicken bouillon
  • 1 Tbsp.
    (15 mL)
    hot old-fashioned mustard
  • 1/2 cup
    (125 mL)
    cooking cream

  • Salt and pepper to taste
    You might like:

    Flyer Deal  (1)
    BALEINE SEA SALT

    BALEINE SEA SALT

    $4.99 ea.

    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 200°F/100°C.

In a skillet, heat oil and sear liver; remove and keep warm.

In the same skillet, brown mushrooms over high heat. Add shallots and cook another 2 min.

Deglaze with wine or chicken bouillon and reduce to almost nothing.

Stir in cream gradually. Add mustard, stirring it in thoroughly. Bring to a slow simmer. Season.

Return liver to sauce and heat without bringing to a boil.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.