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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy Sauces, Seafood 4 Servings

INGREDIENTS

1 1/2 lb Sea bream or other suitable
white fish
1 oz Butter
2/3 c Port wine
2 Egg yolks
1 T Cream
Paprika
Salt
100 ISBN 7064 0023 2 1972

INSTRUCTIONS

Prepare the fish and season with salt and paprika. Bake it with the
butter in a covered fireproof dish in a moderate oven (350 deg. F)  for
5 minutes. Add the port wine and continue cooking until the fish  is
tender - 15 to 20 minutes. Strain of the liquor from the dish and  cook
quickly in a saucepan to reduce it a little. Cool, and beat in  the egg
yolks, add the cream and reheat very gently but do not bring  to the
simmering point. Pour the sauce over the fish and serve with  Savory
Rice (opt.)  Source: the complete book of World Cookery Crescent Books,
Inc. A  Division of Crown Publishers, Inc. 419 Park Avenue South, New
York, NY  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 119.4mg
Sodium: 159.1mg
Potassium: 66.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 6.5g


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