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Suggest a better descriptionsalt 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 | ||
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Calories: 100 | ||
Calories from Fat: 69 (69%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 100
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