Try this Orange And Mace Sauce recipe, or contribute your own.
Suggest a better descriptionFry the onion and celery in a knob of butter until golden. Add the white wine vinegar and pinch of sugar and reduce to a sticky glaze. Add orange juice, stock and mace broken into 2 or 3 pices and simmer to reduce and concentrate the flavour. After removing the guinea fowl from the roasting tin, pour off any excess fat and then de-glaze the tin with the Maderia and wine, scraping up all the meaty juices into the liquor. Add the orange stock mixture and bubble for 4 to 5 minutes to blend the flavours. Strain into a clean pan and add the blanched zest. Check seasoning. Whisk in the remaining butter a little at a time to finish the sauce and to give it a gloss. Per serving: 146 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 1401mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 1 servings | ||
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Calories: 97 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 91.6mg | 2 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 19.6g | ||
Protein 0.6g | 1 % | |
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: 97
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