| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Swiss | 6 | Servings | |
INGREDIENTS
| 1 | Breast of veal, 6 pounds | |
| 1 | Lemon, juice of | |
| 1/4 | c | Extra-virgin olive oil |
| 2 | T | Soy sauce |
| 2 | T | Chopped fresh rosemary |
| 1/2 | c | Dry white wine |
| 1 1/2 | lb | Crimini mushrooms, washed |
| trimmed and diced | ||
| 3 | Stalks celery, diced | |
| 2 | lb | Swiss chard, washed dried |
| and chopped OR fresh | ||
| spinach | ||
| Salt and pepper | ||
| 1 | T | Chopped fresh thyme |
| 1 | Egg | |
| 6 | Potatoes, peeled and | |
| quartered |
INSTRUCTIONS
Source: "Cooking Kosher with Colette Rossant" Spinach may be substituted for Swiss chard. Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn (pkselwyn@erols.com) Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@eskimo.com> on Jan 01, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 31mg
Sodium: 541.8mg
Potassium: 1452.6mg
Carbohydrates: 24.2g
Fiber: 5.2g
Sugar: 5.1g
Protein: 8.4g