Fake Biscayne sauce (made with white stock)
- Make a white stock.
- Julienne the onion and chop the garlic.
- Mix with the cooked carrot cut in large pieces.
- Add the previously rehydrated chorizo peppers.
- To rehydrate the peppers: remove the seeds and put them in plenty cold water for approximately 24 hours, or lighten it in 3 or 4 different waters, boiling them in every water change.
- Sauté and add the flour, once well mixed, pour the white stock and let it boil for a few minutes.
- Blend the sauce and put it through a food processor so it is as fine as possible.
- Salt to taste.
Nutritional information (1 portion)
Fiber 6.02 g
Saturates 0.82 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 0.76 g
Cholesterol 0.03 mg
Calcium 184.09 mg
Iron 2.84 mg
Zinc 0.51 mg
Vitamin A 355.05 ug
Vitamin C 45.42 g
Folic acid 130.94 ug
Salt (Sodium) 246.73 mg
Sugars 12.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Simmered and buttered veal with biscayne sauce and mashed potatoes
- Type of dish: Meats
- Temperature: Hot
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed