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St Hubert Fine Cuisine Sauces They're ideal for the novice chef who wants to whip up a quick crowd pleaser.
- INGREDIENTS: MALTODEXTRIN, RED WINE SOLIDS, CORNSTARCH, HYDROLYZED PLANT PROTEIN (CORN, SOY), WHEAT FLOUR, MODIFIED CORNSTARCH, VEGETABLE OIL SHORTENING (CONTAINS PALM OIL), SUGAR, TORULA YEAST, TOMATO POWDER, ONION POWDER, MUSTARD POWDER, SALT, BEET POWDER, FLAVOURS, YEAST EXTRACT, CARAMEL POWDER, XANTHAN GUM, SPICES, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SULPHITES.
- CONTAINS: WHEAT, SOY, SULPHITES. IN THE EVENT OF ANY DISCREPANCY BETWEEN THIS INFORMATION AND THE INFORMATION GIVEN ON THE PACKAGING, THE PACKAGING SHALL PREVAIL.
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Features
- With no fuss and no muss, as well as for slightly more experienced cooks who want to let their imagination run free and create something original!
- Opera Meatballs in Bordelaise Sauce
- Servings: 50 meatballs
- Preparation: 15 minutes
- Cooking: 15 minutes
- Refrigeration: None
- Quantities Ingredients
- 1 1 BORDELAISE Sauce mix
- 250 g 1/2 lb minced pork
- 250 g 1/2 lb minced veal
- 15 ml 1 Tbsp oil
- 1 1 egg
- 2 2 green onions, chopped
- 1 1 garlic clove, chopped
- 75 ml 1/3 cup fresh bread crumbs
- 1/2 1/2 carrot, grated
- 1 ml 1/4 tsp ground clove
- pepper (min.)
- Prepare the BORDELAISE sauce mix according to the instructions.
- Set aside. Mix all the other ingredients and make 1 inch meatballs.
- Heat the oil in a skillet and saut the meatballs until browned.
- Remove excess oil and add the sauce. Simmer over medium heat for 10 minutes
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