For 4 people
For 4 people
Heat a pan with a little oil, cook them kangaroo pavers 4 to 5 minutes on each side over low heat.
Heat a pan with a little oil, cook them kangaroo pavers 4 to 5 minutes on each side over low heat.
Remove the cobblestones from cooking and let stand warm on absorbent paper.
Deglaze the pan with 15 centilitres of red wine, add 20 centilitres of veal, 1 tablespoon of sugar and season.
Let reduce by half.
Cut the fleeing in the cutlet, then in half and cook without oily material in a pan, then add the more -ups and the sauce reduction.
Place the minced meat, foie gras cutlets and coat with sauce with the covers.
Serve
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