Egg Sauce
Description
This Italian sauce features , Teaspoons Butter, Leeks, trimmed and finely chopped, Teaspoons Plain flour. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Toss veal in flour, dip in egg and coat in mixed crumbs and peel. To make the Italian sauce heat the oil in a saucepan add the onion and garlic and cook over a low heat until soft. Add tomatoes and wine and season with salt and pepper. Simmer for 30 minutes. Puree sauce in a blender or food processor until smooth or press through a sieve. Stir in basil and reheat the sauce before serving. e-book://Pages/fondue_recipes.htm Serve with the veal cooked in hot oil
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chopped fresh basil
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Grated Caerphilly cheese
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1058.9kcal
- % Daily Value *
- Total Fat 91.4g141%
- Saturated Fat 56.3g282%
- Cholesterol 233.6mg78%
- Sodium 931.0mg39%
- Total Carbohydrate 41.6g14%
- Dietary Fiber 3.9g16%
- Sugars 14.5g
- Protein 18.9g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
162003, blending, butter, chopped, egg, finely, flour, italian, lager, leeks, plain, sauce, simmering, teaspoons, title, trimmed, vegetarian
