Name: Veal Medallions, Lobster, Sautéed Mushrooms and Pears on Barley Pilaf
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 6 oz (180g) oyster mushrooms; 1 pear, peeled, cored and quartered; 3 tablespoons (45 ml) butter; 1 tablespoon (15 ml) wine vinegar; Salt and pepper; 1 tablespoon (15 ml) olive oil; 2 (175g) veal sirloin or tenderloin medallions; 1/4 cup (60 ml) Amour en cage liqueur (see note); 1/2 cup (125 ml) chicken broth; 1 lobster, cooked and shelled; 2 teaspoons (10 ml) cold butter (optional)

Note from Ricardo

L’Amour en Cage is a liqueur made by the Quebec Maison des Futailles, created by Domaine des petits fruits Denis Gamache, which produced the original "L’Amour en Cage”, made from ground cherries, a small pale yellow fruit from Peru. If you do not find it, use a maple, berry or Poire Williams liqueur.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Veal Medallions, Lobster, Sautéed Mushrooms and Pears on Barley Pilaf

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Note from Ricardo

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