- 450 g (1 lb) Quebec Milk-Fed Veal liver
- 75 ml (5 tbsp) flour
- 5 ml (1 tsp) Chili powder
- 30 ml (2 tbsp) olive oil
- 1 shredded onion
- 250 ml (1 cup) carrots cut in julienne
- 1/2 red pepper, cut in julienne
- 500 ml (2 cups) bean sprouts
- 75 ml (5 tbsp) chopped celery leaves
- Salt and pepper to taste
- A few chopped leaves of fresh coriander
Sweet and sour Xeres sauce:
- 50 ml (3 tbsp) Xeres vinegar
- 30 ml (2 tbsp) grated maple sugar
- 75 ml (5 tbsp) prepared concentrated veal stock or sodium reduce chicken stock
- 5 ml (1 tsp) corn starch
- 15 ml (1 tbsp) water
- Prepare the sauce by mixing the maple sugar with the Xeres vinegar in a small casserole. Bring to a boil and let reduce by half. Add the veal stock and let reduce once more by a third. (If needed, the sauce can be thickened using corn starch diluted in water.)
- If necessary, remove the nerves from the milk-fed veal liver before cutting it into 2 cm wide strips. Mix the flour with the Chili powder and coat the milk-fed veal liver strips with it.
- Heat the pan on medium-high heat and pour the oil. Brown the milk-fed veal liver strips for a short amount of time and remove them. Set aside and keep warm.
- In the same pan, sauté the onions, the carrots and the peppers for 2 to 3 minutes. Add the bean sprouts and the chopped celery leaves. Salt and pepper and continue cooking for 2 to 3 more minutes. Add the sauce.
- When ready to serve, arrange the prepared vegetables in a conic shape on the plate. Lay the milk-fed veal liver strips on top and strew with fresh coriander leaves.
Suggested accompaniment: Turmeric rice vermicelli
This recipe was prepared by Benoît Latulippe chef of the Institut de tourisme et d’hôtellerie du Québec (ITHQ).