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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly flour veal. | 2. In a heavy skillet, brown scallops in olive oil. Salt and pepper lightly before turning. Turn and brown other side and season again. Remove to a warm oven. | 3. Add onion slices to pan and cook until soft and golden. Remove and place on veal. Add port to the pan and stir to remove all prticles stuck to sides and bottom. | 4. Add 1/2 cup of the cream and cook until slightly thickened. Add tarragon and basil. | 5. In a separate bowl beat egg yolks with remaining 1/2 cup of cream. Add a little of the hot cream from the skillet to this, stir, and then return to the skillet. | 6. Add cognac and lemon juice. Taste for seasonings; add veal and onions and heat tntil mixture bubbles and veal is heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour				-	-	-	-
veal scallop	2 1/2	lb	cut	1008.669	0.0	224.4005	5.6667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				1008.669	0.0	224.4005	5.6667
onion	1/2		sliced	30.0	7.005	0.825	0.075
port wine	1/4	cup		1008.669	0.0	224.4005	5.6667
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
tarragon	1	teaspoon		1.77	0.3013	0.1366	0.0434
basil	1/2	teaspoon	sweet	0.1016	0.0117	0.0139	0.0028
egg yolk	2			109.48	1.2206	5.3924	9.0236
cognac	2	tablespoons		1008.669	0.0	224.4005	5.6667
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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