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 Raspberry Vinegar
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Foie-veau-vinaigre-framboise-4883.jpg
PT05M
PT15M
PT20M
In a hot pan, heat the butter and oil mix.Sauté the veal liver slices and cook until pink. Set aside.In the same pan, cook the shallots until slightly golden.Deglaze with raspberry vinegar.Add the veal stock and let it reduce. Add salt and pepper.At the last moment, add the butter; mix well.Reheat the veal liver slices in the sauce.
4
Metro
4
5
5
3
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) canola oil
2 veal liver
2 tsp. (30 mL) dried or French shallots, chopped
1/4 cup (60 mL) raspberry vinegar
1/4 cup (60 mL) veal stock
Salt and pepper to taste
1 tsp. (5 mL) butter
Veal Liver with Raspberry Vinegar
-
![]()
Gluten-free
4
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)canola oil
-
2
veal liver
-
2 tsp.
(30 mL)dried or French shallots, chopped
-
1/4 cup
(60 mL)raspberry vinegar
-
1/4 cup
(60 mL)veal stock
-
Salt and pepper to taste
-
1 tsp.
(5 mL)butter
Preparation
In a hot pan, heat the butter and oil mix.
Sauté the veal liver slices and cook until pink. Set aside.
In the same pan, cook the shallots until slightly golden.
Deglaze with raspberry vinegar.
Add the veal stock and let it reduce. Add salt and pepper.
At the last moment, add the butter; mix well.
Reheat the veal liver slices in the sauce.
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.
