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French Veal Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.8777
Energy (kCal)618.4163
Carbohydrates (g)18.8873
Total fats (g)37.9019
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound veal unti it is 1/4 inch thick. | 2. Combine crumbs with milk; mix with sausage, onion, garlic, bacon, parsley and egg yolk. | 3. Put 1 tablespoon filling across the center of each piece of veal. | 4. Roll up, securing with a toothpick. | 5. Heat fat in skillet; saute veal rolls until browned. | 6. Add consomme and simmer until done, 45 to 60 minutes. | 7. Thicken liquid with flour. | 8. Place veal rolls on platter, cover with sauce and garnish with parsley and lemon slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal cutlet 6 - - - -
    breadcrumb 1/2 cup - - - -
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    bulk pork sausage 1/4 cooked 343.8408 0.784 25.4241 25.7601
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    garlic clove 1/2 minced 2.235 0.4959 0.0954 0.0075
    bacon 2 slices cooked diced 72.32 0.6048 5.1008 5.4176
    parsley 1 tablespoon minced 1.368 0.2405 0.1129 0.03
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    2 tablespoons fat - - - -
    consomme 2 cups 54.56 1.5872 12.4992 0.0
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    parsley 1.368 0.2405 0.1129 0.03
    lemon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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