Veal tail and comté sandwich
120 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Loaf bread
0.1 ud
Stewed veal tail
0.3 kg
Garlic, bulb
1.0 ud
Onion
0.1 kg
Leek
1.0 ud
Comte 18 months old cheese
0.05 kg
Sakura Mix shoots
0.003 kg
Oxtail
0.3 kg
Garlic, bulb
0.6 ud
Leek
0.4 ud
Tomato
0.04 kg
Table salt
1.0 g
Ground white pepper
0.2 g
Plain flour
0.01 kg
Olive oil
0.02 l
Red wine
0.1 l
Brown stock
0.2 l
Elaboration
For stewed veal tail stew:
- Make a stewed veal tail.
- Separate the meat from the bones.
- Chop garlic, onion and leek into brunoise and poach.
- Mix the stewed and shredded meat with the poached vegetables.
- Stir in some of the sauce from the stew.
- Salt to taste.
For the sandwich:
- Place a slice of cheese on each slice of bread.
- Spread the tail filling on one of the slices of cheese and cover with the other slice.
- Cut the crusts off the bread.
- Cut the sandwich in to two diagonally.
For decoration:
- Chop the chives.
- Select some sprouts of Sakura Mix.
SET UP
- Butter one side of the sandwich and place it on the griddle.
- Butter the other side of the sandwich again.
- Turn it over so that both sides are evenly toasted.
- Decorate with the chives and microsprouts.
Nutritional information (1 portion)
Energy
301.07
kcal
Carbohydrates
12.45
g
Proteins
41.94
g
Lipids
48.63
g
Fiber
3.82
g
Saturates
5.33
g
Monounsaturated fatty acids
7.45
g
Polyunsaturated fatty acids
0.85
g
Cholesterol
45.44
mg
Calcium
154.39
mg
Iron
3.43
mg
Zinc
2.36
mg
Vitamin A
239.09
ug
Vitamin C
33.02
g
Folic acid
88.48
ug
Salt (Sodium)
140.0
mg
Sugars
7.31
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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