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Ingredients
- 1 Schalotte
- 20 g grüne Pfefferkörner, eingelegt, abgetropft
- 400 g Rinderfond
-
1
geh. TL Gewürzpaste für Fleischbrühe, selbst gemacht
or 1 Würfel Fleischbrühe (für 0,5 l) - 50 g Cognac
- 200 g Sahne
- 1 TL Senf
- 30 g Butter
- 30 g Speisestärke
- Nutrition
- per 1 Portion
- Calories
- 1469 kJ / 351 kcal
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 30 g
- Fibre
- 0.9 g
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