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Correo Electrónico
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Ingredientes
- 12 baby veal scallops
- 3 ounce. butter
- 2 tbsp. fresh parsley, finely minced
- 2 tbsp. warm beef stock
- 1/2 teaspoon anchovy paste
- 1/4 c. white wine
- 2 tbsp. Cream Fraiche or possibly heavy cream
- Juice of 1 lemon
- Flour
- Salt and pepper to taste
Direcciones
- As many of you are aware, our Pastor, Msgr. Crosby W. Kern, enjoys fine food. Often times he likes to putter around the rectory kitchen indulging in his own creations. The following is just one of his favorites which he combine for our cookbook enjoyment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 2 servings | |
| Calories 384 | |
| Calories from Fat 353 | 92% |
| Total Fat 40.1g | 50% |
| Saturated Fat 25.32g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 303mg | 13% |
| Potassium 82mg | 2% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.38g | 0% |
| Protein 0.98g | 2% |
