3 pieces of veal liver (with fat) 50 g of but­ter For the Mon­deuse sauce

Cuisine | a&d - - Chef’s Special -

1 l of Mon­deuse wine

50 g of but­ter 300 g of veal breast

2 shal­lots 1/2 glass of port 1 l of veal stock For the mac­a­roni stuff­ing

2 Brit­tany ar­ti­chokes 100 g of foie gras ter­rine

1 lemon

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