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CATEGORY CUISINE TAG YIELD
Seafood Cajun Ethnic, Seafood 2 Servings

INGREDIENTS

3 gl Veal stock
1 Bottle
1/2 Bottle
8 oz Filet mignon, 2
2 c Whipped butter
1 T Dill, fresh
1 T Basil, fresh
1 t Thyme, fresh
1 T Green onion
1 t Salt
1 t Cayenne pepper
8 oz Crawfish tails, cooked
Port wine
Brandy

INSTRUCTIONS

Cook veal stock for 4 hours.  Add port and brandy.  Reduce sauce until
thickened (approximately 1/2 gallon); keep warm.  Cut pocket on side
of filets, about halfway through; set aside.  Stir together whipped
butter and next 7 ingredients for the stuffing.  Fill filets with
stuffing. Grill. Pour sauce over grilled stuffed filets and serve.
Recipe source: Cajun Revalations.  Chef Chris Sogga  Recipe By     :
Rhonda Guilbeaux  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1093
Calories From Fat: 1079
Total Fat: 122.8g
Cholesterol: 330.7mg
Sodium: 2415.9mg
Potassium: 127.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 1.9g


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