Escalopes of Veal Stuffed with Duck Livers from Tony Bilson's Recipe Book by Tony Bilson
Cut the fillet into 12 butterflied escalopes by slicing each escalope into two 1-cm slices, not allowing the first slice to sever the escalope. Lay them on a flat bench and tap lightly so that they...
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Ingredients
- 100 ml semillon
- 100 ml demi-glace
- salt
- pepper
- 1 cup finely-diced mirepoix, softened in butter
- 100 g butter
- 12 duck or large chicken livers (trimmed, washed and dried with their lobes separated)
- 1 tsp chopped thyme
- 2 tsp chopped parsley
- 1 kg trimmed veal fillet (known by butchers as chicken fillet)
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