2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
Reheat the vol-au-vent shells in the oven at 350°F (180°C).
In a frying pan over medium heat, sweat the leek and Swiss chard ribs in the butter.
Dust with the flour and stir until the flour is absorbed.
Moisten with the chicken stock, add the turkey meat and dried cranberries. Season.
Cook the Swiss chard leaves in a small amount of butter for 3 or 4 minutes or until wilted.
Remove the vol-au-vent shells from the oven and fill with the mixture.
Serve with the wilted Swiss chard.
Optional: sprinkle the wilted Swiss chard with nuts of your choice.
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.
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