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Suggest a better descriptionSweat the shallots in truffle oil, add white wine and reduce by half. Add the chicken stock, slowly reduce by one third. Season and whisk in foie gras, simmering until smooth. Whisk in a liaison of egg yolk, most of the Parmesan and cream. Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:28 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : By Andrew Turner, The Berkeleys dynamic new chef in London.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 10 | ||
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Calories: 472 | ||
Calories from Fat: 75 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 231.3mg | 8 % | |
Potassium 322.8mg | 8 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 74.2g | ||
Protein 19.7g | 28 % | |
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: 472
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