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Suggest a better description1. Cut the vealmeat into big cubes and brown in crisco until brown all the way around. 2. Pour in the water, bones, the cleaned soupgreen and on mild heat, simmer, covered for 1 1/2 hour. Take off the foam once in a while and cook uncovered the last 30 minutes. 3. Take out meat and vegetables and pour broth through a sieve. 4. Heat butter until foamy, brown the flour in it and fill up with 1 liter broth and stir good. 5. Add raisins and simmer 15 minutes on low heat. 6. Add the meatcubes and the capers and heat through. 7. Add lemonjuice and finely ground rind. 8. Mix wine with the whipcream, whip until half stiff and fold into vealmix right before serving. 9. Serve with parsley potatoes or rice. By Mrs.H.Rudolph Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (1848g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3419 | ||
Calories from Fat: 399 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.4g | 59 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 82.1mg | 25 % | |
Sodium 778.3mg | 27 % | |
Potassium 7559.8mg | 199 % | |
Total Carbohydrate 805.2g | 237 % | |
Dietary Fiber 38.3g | 153 % | |
Sugars, other 766.9g | ||
Protein 32.9g | 47 % | |
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: 3419
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