Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Veal | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion , chopped
- Butter
- Ham , cut into pieces
- 1 glass Marsala wine
- 1 glass blond of veal
- 1 sprig thyme
- 1 bay leaf
- 4 peppercorns
- 1 clove
- 1 tbsp minced mushrooms
- 2 cups (480 ml ) Espagnole sauce
- 1 cup tomato sauce
- ½ cup game stock or essence
Directions
Fry the chopped onion in a saucepan of butter with the ham.
Add the marsala wine and blond of veal.
Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half.
In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third.
Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve .
Warm it up in a bain-marie before using.