Try this Medallions of Veal with Sauces Iii (Stuffing) recipe, or contribute your own.
Suggest a better descriptionIn a saute pan, melt the butter over medium heat. Add shallot puree and let the mixture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse-ground pepper, and chopped chives. Remove the contents from the pan into a bowl. Deglaze the saute pan with 1/4 cup white wine and add the contents of the deglazed pan to the stuffing in the bowl. Add foi gras to the rest of the stuffing and set aside. 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
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 304 | ||
Calories from Fat: 216 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 73mg | 22 % | |
Sodium 283.9mg | 10 % | |
Potassium 129mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.8g | ||
Protein 3.6g | 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: 304
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