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Suggest a better descriptionTAMALES WORLD TOUR SHOW #WT1A41 Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve. Serve warm with lamb. c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 114 | ||
Calories from Fat: 62 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 132.4mg | 5 % | |
Potassium 213.7mg | 6 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.6g | ||
Protein 1g | 1 % | |
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: 114
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