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Suggest a better description1. Saute the veal loins. 2. Remove the veal from the pan and add shallots. 3. Deglaze the pan with brandy; add the chanterelles and cream; let the liquid reduce. 4. Add Demi-glaze, salt and pepper to taste. 5. Serve veal with chanterelle sauce and garnish with julienned vegetables. 1. Roast the veal bones in a very hot oven (500 F), 10-15 minutes. 2. Add the vegetables, seasonings, and red wine and remove from the oven. 3. Transfer to a large kettle and add the water. Simmer until reduced by two-thirds. Cool slightly and strain through a fine sieve. 4. If a thicker demi-glaze is desired, add roux (equal parts butter and flour)until of desired consistency. Your dish is only as good as the demi-glaze. If the demi-glaze is good, the dish will be good. THE ESPLANADE WATERSIDE, NORFOLK; WINE:CHATEAU ST. JEAN CHARDONNAY, YOUNG, 1980 From the
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 284 | ||
Calories from Fat: 100 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 56.2mg | 2 % | |
Potassium 323.8mg | 9 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.6g | ||
Protein 1.3g | 2 % | |
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: 284
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