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Melt the butter in a sauce pan and wilt the onion in it, add the cream, and bring it to a low boil, stirring. Stir in the wine. Now blend a bit of the hot cream with the egg yolk and then whisk the yolk mixture into the cream. Gradually add the cheeses, a handful at a time, stirring and blending without allowing the sauce to a boil again. Keep it warm while you cook the fettucine. When noodles are done, drain and toss with the sauce till well coated. Serve with extra sauce on top. Serves 4. Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 98 Recipe by: Betty Jane Wylie Posted to MC-Recipe Digest by Mardi Desjardins
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4|
|Calories from Fat: 432 (50%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 935.8mg||288 %|
|Sodium 547mg||19 %|
|Potassium 460.3mg||12 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 64.2g|
|Protein 34.9g||50 %|
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Calories per serving: 861
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