We bleach the gizzards, letting them cook 5 minutes in boiling water with salt. Once bleached, we peel them.
| 🚻 5 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make baked veal mollets: |
| 1 kilogram of veal mollets 1 onion unit 1 carrot unit 1 leek unit 100 milliliters of meat broth 1 tablespoon of maicena 1 tablespoon of mustard djon 25 milliliters of liquid cream 100 milliliters of white wine 100 milliliters of Jerez Semi -Seco 1 pinch of salt 50 grams of butter |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make baked veal mollets:
2. In a casserole with the butter and a little oil, we sauté the onion, the carrot and the leek cut in Brunoise (very fine minced).
3. Once the vegetable is poached, chop the gizzards and saute the set with a little salt. We add the Jerez, the White Wine and the meat broth and a little cornstarch to link it.
4. We introduce about 20 minutes into the oven at 200 ºC. After this cooking time, we remove the cool from the casserole and keep them in a hot place.
5. The rest of the ingredients pass them through the Chinese and add to this vegetable juice the liquid cream and mustard.
6. We take to the fire and then let this sauce reduce until it takes a certain consistency. We put salt if necessary and sack the gizzards. We serve hot.
