salt pepper flour butter
Seer veal then cook slowly ten minutes
Remove from pan
Chop shallots and soften in pan juices
Add wine and port reduce by 1/2
Then add stock
Remove from heat add two tablespoons butter pour over veal
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (69%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 58.5mg||2 %|
|Potassium 110.2mg||3 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.9g|
|Protein 0.9g||1 %|
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Calories per serving: 100
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