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Suggest a better descriptionSeason veal with salt and pepper. Sprinkle with flour and saute quickly in hot butter-oil combination until very slightly colored. Remove from pan. Add shallots to pan and deglaze with the white wine. When wine reaches boiling, add mushrooms and cook for several minutes to reduce wine. Add whipping cream and brown sauce and continue reducing. Add garlic, lemon juice, parsley and veal to mushroom sauce. To serve, garaish with sprigs of parsley. Yield: 4 servings. RESTAURANT JACQUES AND SUZANNE From
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 295 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 19.1g | 96 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 109.4mg | 34 % | |
Sodium 91.6mg | 3 % | |
Potassium 172mg | 5 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 23.3g | ||
Protein 2.4g | 3 % | |
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: 408
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