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Suggest a better descriptionx Salt, pepper x Flour x Oil x Sauce Bernaise or -Hollandaise 2 Green asparagus spears 1/2 c Crawfish 1/4 c Sliced mushrooms 1/4 c Chopped onions Season veal with salt and pepper, dust with flour and saute 2-3 minutes on both sides. Place veal on plate cover with sauce Bernaise or Hollandaise, place 2 asparagus spears on top of veal one inch apart and fill space with crawfish mixture. Crawfish mixture: Saute onions, mushrooms in butter until tender, add cooked crawfish, saute 5 more minutes, season to taste. Can also use crab. Source: Chef Hans John, Shamrock Hilton (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 177 | ||
Calories from Fat: 113 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 60.4mg | 2 % | |
Potassium 243.2mg | 6 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 14.9g | 21 % | |
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: 177
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