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Suggest a better descriptionMelt butter in large skillet. Stir in flour. Slowly add water used to cook fish, and milk. Stir constantly to keep smooth. Chop whites and yolks of hard-boiled eggs separately. Stir in whites and seasoning. Pour mixture over fish. Garnish top with coarsely chopped yolks. Heap well-mashed potatoes round fish. Garnish with chopped parsley and cayenne. NOTES : This sauce is for Newhaven Cream. It is identical to the Chicken sauce used for Easy plain chicken, except that the stock water is different.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 4 servings | ||
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Calories: 114 | ||
Calories from Fat: 79 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 122.5mg | 38 % | |
Sodium 78.2mg | 3 % | |
Potassium 61.1mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 4.4g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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