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Suggest a better descriptionSaute shallots in 3 T butter until gold in color. Add brandy and reduce by half on high heat. Add bouillon, peppercorns, and mustard. When cool mix with butter and cream. Store in refrigerator. Recipe By : The Electric Bread Cookbook Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:26:27 -0500 (EST) From: Bill Camarota
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 473 | ||
Calories from Fat: 394 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.8g | 58 % | |
Saturated Fat 26.9g | 134 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 113.9mg | 35 % | |
Sodium 510.6mg | 18 % | |
Potassium 139.3mg | 4 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.7g | ||
Protein 2.2g | 3 % | |
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: 473
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