Vol-au-vent with Finanziera meat dish
Vol-au-vent with Finanziera meat dish
Vol-au-vent with Finanziera meat dish
5
1
Stefano Moraschini
Be prepare by Baker or pastry chef the vol-au-vent.
You prepare the filling which will consist of a financier of giblets passed first and then cut into pieces.
Merged with the giblets one tablespoon of flour before dissolved in cold water or broth and a good SIP of marsala.
At the time of filling the vol-au-vent tied with two egg yolks.
You can also complete the seal with tiny veal meatballs and sauce then baked together with the livers.
Calories calculation
Calories amount per person:
2064
Ingredients and dosing for 1 person
License
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