COSTOLETTA DI VITELLO RIPIENA CON FEGATO D’OCA Seared Veal Chop stuffed with Foie Gras and Pears in a Calvados Black Berry Sauce and Stuffed Baby Vegetables



4 veal chops
3 oz foie gras
1 pear, chopped
1 oz butter, softened
4 oz calvados
24 blackberries
2 oz butter, softened
salt and pepper
oil for searing

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