Oxtail stew, potato and foie grass mille-feuille - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Oxtail stew, potato and foie grass mille-feuille. Meats, Hot
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Ingredients
- Oxtail 1.0 kg
- Potatoes 0.25 kg
- Duck liver 0.3 kg
- Onion 0.5 kg
- Leek 2.0 ud
- Carrots 0.1 kg
- Red pepper 0.2 kg
- Red wine 0.1 l
- Sugar snap peas 0.25 kg
- Mini carrot 0.35 kg
- Kataifi dough nest 0.2 g
- Olive oil 0.1 l
- Table salt 4.0 g
- Ground white pepper 0.5 g
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