METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Veal Liver with Mustard Sauce
2013-08-06
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
Metro
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
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
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
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.
