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Suggest a better descriptionCombine the chicken stock, olives, onion and garlic in a large saucepan. Simmer for 15 minutes. Blend together flour and cream and add to hot mixture. Stir constantly until mixture thickens and reaches the boiling point. Boil for 1 minute. Stir in Worcestershire sauce. Season with salt and pepper. Puree in blender and refrigerate. Garnish with lemon slices and parsley if desired. Serve cold. Yield: 10 servings. HELEN SLOAN (MRS. JOHN C.) From
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 336 | ||
Calories from Fat: 182 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 553.9mg | 19 % | |
Potassium 562.4mg | 15 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25.5g | ||
Protein 12.7g | 18 % | |
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: 336
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