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Traditional Pierrade

  • 6servings
  • 20minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g rump steak

  2. 200g beef fillet

  3. 200g chicken mini fillets

  4. 200g duck

  5. 400g veal fillet

  6. a few parsley leaves for decoration

  7. a few cherry tomatoes for decoration

  8. a small jar of pickled onions

  9. a variety of sauces (bearnaise, garlic, cilantro, Asian, barbecue)

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Slice the meat and poultry into thin slices (no more than 4mm thick). Arrange on 2 or 3 serving dishes, make sure that every dish contains an assortment of meat and poultry. Garnish with parsley, tomatoes and cocktail onions.

  2. About 20 minutes before dinner, heat the stone. When it is hot, pour some salt on the stone. That way, the food won't stick to the stone while cooking.

  3. Put the sauces in small bowls then everyone can help themselves with meat, poultry and sauces.

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