saute green onions and mushrooms in half of the butter; add flour and cook 2 to 3 minutes. Add wine and cream; simmer 8 to 10 minutes. Remove from fire and stir in beaten yolks (add enough to have sauce medium consistency). saute seafood in remainder of butter for 4 to 5 minutes. Add cognac; ignite. Add half the sauce to seafood. Divide seafood and sauce between the eight crepes; roll up. Use remainder of sauce over crepes. MASSONS RESTAURANT FRANCAIS 7200 PONCHARTRAIN BOULEVARD NEW ORLEANS, LA From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (2066g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4080 (89%)|
|Amt Per Serving||% DV|
|Total Fat 453.4g||605 %|
|Saturated Fat 273.3g||1367 %|
|Monounsaturated Fat 133.7g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 3070mg||945 %|
|Sodium 1490.9mg||51 %|
|Potassium 2370.1mg||62 %|
|Total Carbohydrate 70.3g||21 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 70.1g|
|Protein 80g||114 %|
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Calories per serving: 4606
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