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* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ========== Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Pint (483g)|
|Recipe Makes: 1 Pint|
|Calories from Fat: 207 (43%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 183.8mg||6 %|
|Potassium 246.6mg||6 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.8g|
|Protein 0.5g||1 %|
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Calories per serving: 479
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