seen by Carré de Bœuf
Ingredients for 4 persons
A roast of veal loin
40g of morels
600g of duck foie gras
One green cabbage
Garlic clove
One bunch of garlic
Veal with foie gras and morels
1 December 2011 - 7 December 2011
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Veal with foie gras and morels
"With Xmas around the corner, I go all out with a festive and delicious Sunday dish. Goal: Pure pleasure!"
Step 1. Cook the veal in the oven for 50 minutes at 210°C basting it regularly with chicken broth.
Step 2. In the meantime, mince the cabbage in thin strips and cook it for 10 minutes in a pressure cooker.
Step 3. In a blender, mix the garlic and the parsley to obtain a persillade (parsley and garlic mix).
Step 4. Pan fry the persillade with a little bit of oil at average flame.
Step 5. Add the morels and let cook for 5/7 minutes. Set aside.
Step 6. When the meat is cooked, take it out of the oven and place the sauce in a bowl. Keep the meat warm in the oven turned off.
Step 7. Mix the sauce and add a little flour to make it thicker.
Step 8. In a pan or a wok, pan fry the cabbage at a high flame in a little olive oil so that it is slightly brown.
Step 9. Cut the meat and the foie gras in thin slices.
Step 10. On a plate, set up the cabbage and place a slice of meat.
Step 11. Pan fry two slices of foie gras for a few seconds and place on the meat.
Step 12. Add a spoonful of morels and season with the sauce. Serve.
Shopping tip
« No more running around, I now order my meat directly from Carré de bœuf, the online butcher shop that delivers at home in a refrigerated parcel the pieces of meat I need to make nice little dishes without having to hassle with standing in line and going to the shop. Read more on Carré de Bœuf here
Rendez-vous on www.carredeboeuf.com
