Slice the prepared langoustines. Heat a heavy based pan and add the butter, add the langoustine and cook off rapidly. Add the sherry and the mustard, followed by the tomato. Remove from the heat. Poach the eggs gently, then drain. Place a cutter on to a plate and fill with prawn mix. Remove the cutter and place the egg directly on the top. Coat with the mornay sauce, scatter with parmesan then place under a preheated grill to glaze. Serve with a sprig of coriander and a light dusting of paprika. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1171g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1296 (66%)|
|Amt Per Serving||% DV|
|Total Fat 144g||192 %|
|Saturated Fat 58.7g||293 %|
|Monounsaturated Fat 50.2g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 4353.6mg||1340 %|
|Sodium 2439.5mg||84 %|
|Potassium 1563.9mg||41 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.7g|
|Protein 146.1g||209 %|
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Calories per serving: 1968
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