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Veal Olives With Foie Gras Recipe
|Finely sliced onions||7 Ounce|
|Grated carrots||14 Ounce|
|White port wine||2⁄3 Cup (10.67 tbs)|
|Veal scaloppine||4 (Escalopes)|
|Pate de foie gras||1⁄4 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs) (Crme Fraiche)|
|Chopped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1599 Calories from Fat 670
% Daily Value*
Total Fat 75 g114.9%
Saturated Fat 29.3 g146.6%
Trans Fat 0 g
Cholesterol 568.7 mg189.6%
Sodium 1838 mg76.6%
Total Carbohydrates 89 g29.6%
Dietary Fiber 17.4 g69.5%
Sugars 41.5 g
Protein 118 g235.7%
Vitamin A 114.8% Vitamin C 63%
Calcium 25.7% Iron 47.8%
*Based on a 2000 Calorie diet
Heat in the microwave oven for 5 minutes on HIGH.
Put the onions in a round dish and microwave, uncovered, on HIGH for 3 minutes.
Add the carrots to the onions and mix well.
Stir in 1/4 cup (4 tablespoons) of port and season with salt and pepper.
Cover and microwave on HIGH for 7 minutes.
While the vegetables are cooking, flatten the veal scaloppine (escalopes) with a pastry roller (rolling pin) as thin as possible.
Spread with three-quarters of the foie gras, then roll up.
Drain the prunes.
Push the vegetables into the center of the dish and arrange the veal olives around the edge.
Cover and microwave on HIGH for 5 minutes.
Add the remaining port, the remaining foie gras and the sour cream (creme fraiche) to the vegetables.
Add the prunes.
Turn the veal.
Cover and microwave on HIGH for a further 10 minutes.