Try this Medallions of Veal with Sauces Ii (Wine Butter Sauce) recipe, or contribute your own.Suggest a better description
In a saute pan, melt the butter over medium heat. Add the shallot puree and saute for 1 minute more. Add the crushed bay leaf and whole white peppercorns. Deglaze the pan with 1 cup white wine. Reduce by two-thirds over medium heat (not until dry). Add the whipping cream then add the butter a quarter at a time, and whip briskly over high heat. Strain through chinois and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1907 (96%)|
|Amt Per Serving||% DV|
|Total Fat 211.9g||283 %|
|Saturated Fat 134g||670 %|
|Monounsaturated Fat 55.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 585.1mg||180 %|
|Sodium 1375.7mg||47 %|
|Potassium 185.4mg||5 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.1g|
|Protein 3.3g||5 %|
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: 1977
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.