120 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Garlic, bulb 1.0 ud
Onion 0.1 kg
Leek 1.0 ud
Comte 18 months old cheese 0.05 kg
Butter 0.025 kg
Chives 3.0 g
Sakura Mix shoots 0.003 kg
Oxtail 0.5 kg
Garlic, bulb 1.0 ud
Onion 0.5 kg
Carrots 0.083 kg
Leek 0.667 ud
Tomato 0.067 kg
Table salt 1.667 g
Ground white pepper 0.333 g
Plain flour 0.017 kg
Olive oil 0.033 l
Red wine 0.167 l
Brown stock 0.333 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)
Fiber 5.71 g
Saturates 9.31 g
Monounsaturated fatty acids 12.63 g
Polyunsaturated fatty acids 1.41 g
Cholesterol 78.03 mg
Calcium 232.35 mg
Iron 5.34 mg
Zinc 3.87 mg
Vitamin A 392.1 ug
Vitamin C 49.01 g
Folic acid 131.5 ug
Salt (Sodium) 230.5 mg
Sugars 10.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.