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Suggest a better descriptionTrim any fat from pork fillet and cut in 1/2 inch slices. Place in layers in a buttered casserole or oven dish, sprinkling each layer with shallots or onion, apple, celery flakes, thyme and pepper. Add undiluted soup. Smooth top. Cover dish with a lid or foil and cook in a very moderate oven (325 F, gas mark 2) for about 2 hours or until pork is very tender. Sprinkle with chopped parsley before taking to the table. Recipe By : Old Magazine clipping from England, Sixties? Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 09:55:40 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> Serving Ideas : Accompanying creamed potatoes can be piped round the dish.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 | ||
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Calories: 943 | ||
Calories from Fat: 853 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.8g | 126 % | |
Saturated Fat 34.4g | 172 % | |
Monounsaturated Fat 44.6g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 101.5mg | 31 % | |
Sodium 1116.5mg | 38 % | |
Potassium 387mg | 10 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 10.3g | ||
Protein 10.1g | 14 % | |
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: 943
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