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Suggest a better descriptionMelt fat, add flour and blend. Add milk and cook until very thick, stirring constantly. Add meat, lemon juice seasoning and parsley. Chill thoroughly. Form into clylinders, pyramids or patties. Dip into crumbs, then into slightly beaten egg mixed with 2 tablespoons water and into crumbs again. Chill. Fry in hot deep oil (385F) until brown. Omit lemon juice and add 1 tablespoon mined onion. Recipe by: Culinary Arts Institute - Chicago Posted to EAT-L Digest 13 Mar 97 by Pam Knowles
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 | ||
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Calories: 376 | ||
Calories from Fat: 245 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 136.7mg | 42 % | |
Sodium 99.7mg | 3 % | |
Potassium 371.7mg | 10 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.4g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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