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Suggest a better description1. Me;t butter in a small saucepan. 2. Add flour and stir 2 minutes over medium heat. 3. Add stock (fumet) stirring vigorously not to form lumps. ( Or half stock, half milk) 4. Let thicken over high heat for 1 minute. 5. Stir yolks into cream and add to sauce. Turn off heat at once. 6. Check seasoning and add lemon. NOTES : Fumet is the cooking liquid of the food you are making the sauce for. Recipe by: ELLE, fiches de cuisine Posted to KitMailbox Digest by J Pellegrino
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Serving Size: 1 Serving (819g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2015 | ||
Calories from Fat: 1676 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 186.2g | 248 % | |
Saturated Fat 96.2g | 481 % | |
Monounsaturated Fat 64.7g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 3750.7mg | 1154 % | |
Sodium 883.2mg | 30 % | |
Potassium 781.7mg | 21 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 34.3g | ||
Protein 55.4g | 79 % | |
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: 2015
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