| Dill Sauce
1/2 cup of dry white wine
2 shallots, finely chopped
1/2 cup of chicken stock
2 ounces of heavy cream
1 teaspoon of clarified butter
2 tablespoons of chopped fresh dill |
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Add clarified butter to a medium saucepan. Over medium heat, add shallots and sauté. Quickly add chicken stock, white wine, and heavy cream. Reduce by half and add chopped fresh dill.
This recipe yields 4 servings. Calories: 457 Protein: 4g Fat: 45g Sodium: 148mg Carbs: 3.5g Fiber: 0g ECC = 3.5g
Recipe By: Carb Health Recipes at http://www.e-clipse.comFormatted for MC6 06-25-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 85 Calories; 6g Fat (87.0% calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 22mg Cholesterol; 276mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Creamy Dill Sauce
3 tablespoons of butter
3 tablespoons of flour
2 cups of milk
1 tablespoon of instant chicken flavored
2 teaspoons of lemon juice
3/4 teaspoon of dill weed
Assorted hot cooked vegetables
In medium saucepan, melt butter, stir in flour until smooth. Gradually add milk then bouillon, lemon juice and dill week. Cook and stir until slightly thickened. Serve with hot cooked vegetables. Refrigerate leftovers. Recipe by: Tooties Special Recipe Collection Posted to TNT - Prodigys Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 24, 1997 |
