Veal Scallops In Mustard Cream Sauce Recipes

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VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE



Veal Scallops with Creamy Mushroom Sauce image

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.

Provided by John Schumacher

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     White Wine     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 8

1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

VEAL IN MUSTARD CREAM SAUCE



Veal in Mustard Cream Sauce image

Make and share this Veal in Mustard Cream Sauce recipe from Food.com.

Provided by sams1

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless veal steaks, thin
2 tablespoons oil
2 garlic cloves, crushed
5 tablespoons coarse grain mustard
1/3 cup white wine
1 cup cream
2 tablespoons flour

Steps:

  • Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side.
  • Remove steaks and keep warm.
  • Add to the same pan garlic, fry until soft.
  • Add mustard and wine, cook for 3 minutes.
  • Add cream to pan stir to combine.
  • Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.

Nutrition Facts : Calories 267.3, Fat 25.3, SaturatedFat 12.4, Cholesterol 66.3, Sodium 21.6, Carbohydrate 5.8, Fiber 0.1, Sugar 0.3, Protein 1.8

VEAL SCALLOPS IN MUSTARD-CREAM SAUCE



Veal Scallops in Mustard-Cream Sauce image

Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large egg
1 -2 tablespoon dry sherry
pepper
1 1/2 teaspoons baking soda
1 1/2 lbs thinly sliced veal, top-round
1/3-1/2 cup cornstarch
1/2 cup butter, divided use
2 tablespoons vegetable oil
5 large scallions, trimmed, thinly sliced
salt
1/2 cup dry white wine
1/3 cup good Dijon mustard
1/2 cup heavy cream
chopped parsley or chervil, for serving

Steps:

  • In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
  • Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
  • Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
  • Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
  • Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
  • Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
  • When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
  • Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
  • Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
  • Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
  • Serve at once in warm plates.

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in Wild Mushroom Cream Sauce image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

8 veal cutlets, pounded into scaloppini
Flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup minced shallots
1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination
1 teaspoon minced fresh thyme
Salt and pepper to taste
1 large clove garlic, minced
1/2 cup dry white wine
1 cup veal demiglace
1 cup heavy cream

Steps:

  • Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
  • Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.

VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE



Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce image

Categories     Herb     Mushroom     Mustard     Sauté     Quick & Easy     Veal     Fall     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

SCALLOPS WITH MAPLE MUSTARD CREAM SAUCE RECIPE



Scallops With Maple Mustard Cream Sauce Recipe image

Provided by á-174942

Number Of Ingredients 6

2 slices bacon - (to 3)
2 tablespoons butter
1 pound Nantucket bay scallops
1 cup half-and-half
2 tablespoons dijon mustard
2 tablespoons Vermont pure maple syrup

Steps:

  • Saute bacon and pour off fat. Cool and crumble. Set aside. Melt butter in same skillet over medium-high heat. Briefly saute scallops until heated through about 3 minutes. Remove with a slotted spoon to a warm bowl. Add half-and-half to scallop liquid and boil cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction. Add mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 minutes until reduced again to sauce consistency. Add scallops and crumbled bacon to sauce, toss quickly and serve immediately. This recipe yields ?? servings.

VEAL PAILLARDS WITH MUSHROOM, MUSTARD, AND SHERRY SAUCE



Veal Paillards with Mushroom, Mustard, and Sherry Sauce image

Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into 1/2-inch-thick sticks. Toss with olive oil, salt, and pepper. Roast at 425 degrees, turning once, until golden, about 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

4 veal paillards
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 3 more tablespoons unsalted butter
2 cups sliced mushrooms
2 tablespoons minced shallot
3 tablespoons medium-dry sherry (such as amontillado)
2 tablespoons Grainy mustard
3/4 cup low-sodium chicken stock
1 tablespoon finely chopped fresh chives

Steps:

  • Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
  • Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE



Veal Scaloppini with Lemon Cream Sauce image

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE



Veal Scallopini in a Sweet Red Pepper Sauce image

This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.

Provided by CucinaItaliana

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 6

Number Of Ingredients 14

1 ½ pounds veal cutlets
1 egg
2 tablespoons milk
1 cup seasoned dry bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
vegetable oil for frying, or as needed - divided
2 red bell peppers, sliced
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 cup water
1 tablespoon white sugar

Steps:

  • Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
  • Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
  • Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
  • Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 26.7 g, Cholesterol 90.5 mg, Fat 6.6 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 764.2 mg, Sugar 9.2 g

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SCALLOPS WITH A CREAMY SAUCE.



scallops with a creamy sauce. image

great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.

Provided by emily12345

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat a little amount of oil in a pan
  • add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
  • next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
  • Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
  • serve the scallops with the sauce and season again, serve with a warm bread baton

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2006-04-19 Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable ...
From nytimes.com


GRILLED VEAL CHOPS WITH MUSTARD - RICARDO
Preparation. In a glass dish, combine all the ingredients except for the meat. Add the veal chops and thoroughly coat with the marinade. Cover and refrigerate for 12 to 24 hours. If possible, turn the chops once during the marinating. Preheat the grill, setting the burners to high. Oil the grate. Remove the chops from the marinade and season ...
From ricardocuisine.com


VEAL SCALLOPS, MUSHROOM PAN SAUCE - THYME FOR COOKING
2017-04-09 Instructions: Heat 2 tsp oil in skillet, add mushrooms and sauté until lightly browned. Remove and set aside. Add remaining 2 tsp oil and veal. Quickly brown on both sides, about 2 minutes each. Add sherry, beef stock, tomato paste and stir well to combine. Reduce heat and simmer 5 – 7 minutes, depending on thickness of veal.
From thymeforcookingblog.com


VEAL CHOPS WITH MUSTARD (CôTES DE VEAU DIJONNAISE)
2012-06-18 2 tablespoons Dijon mustard, or to taste. 1 tablespoon chopped fresh parsley. Large sauté pan or frying pan. Sprinkle the chops on both sides with salt and pepper. Heat the oil in the sauté pan, add the bacon lardons and fry them over medium heat until lightly browned, 3 to 5 minutes. Remove them and set aside.
From lavarenne.com


CREAMY TUSCAN SCALLOPS - CAFE DELITES
2019-12-04 Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
From cafedelites.com


CRISPY VEAL CUTLETS WITH CREAMY DIJON SAUCE - GRUMPY'S …
2018-10-28 Cook the Veal: Place cutlet in a hot skillet coated with olive oil. Veal Cutlets should sizzle as soon as it is placed in the skillet. Cook for 1-2 minutes, until browned and crispy, then flip and cook 2nd side another 2-3 minutes. Remove the …
From grumpyshoneybunch.com


VEAL KIDNEYS IN MUSTARD AND CREAM SAUCE À LA GABI
Heat half of the butter in a pan and fry the kidneys in portions for approx. 3 minutes while stirring, remove and season with salt. Also heat the remaining butter, fry the onions and celery in it until translucent, add the mushrooms and sauté. Pour the flour on top, mix in the mustard, pour in the cream and bring to the boil.
From bosskitchen.com


SCALLOPS IN BRANDY CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY …
Remove from heat, place scallops on a separate plate. Wipe out skillet. Melt 2 Tbsp. of butter on Medium/High Heat. Add 4 cloves of garlic and shallots; saute for around 1 minute until fragrant. Add mushrooms, continue cooking for around 3 m inutes until softened. Salt and Pepper to taste. Add cream, brandy, broth and nutmeg.
From therecipes.info


PAN SEARED SCALLOPS WITH MUSTARD-CAPER SAUCE RECIPE
Directions. Rinse the scallops and pat dry. Season with salt and pepper. In a medium, nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops, flat side down, in the pan; cook for about 2 minutes on each side or until they are gold brown. Remove from heat and set aside on a plate.
From myrecipes.com


VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE | RECIPE - PINTEREST
1 1/4 pounds large veal scallops (each about 1/4 inch thick) 5 tablespoons butter . 8 ounces crimini mushrooms, sliced. 2 large shallots, finely chopped (about 1/2 cup) 3/4 cup dry white wine. 1 cup whipping cream. 2 tablespoons chopped fresh parsley. Make it. More like this. Entree Recipes. Healthy Recipes. Yummy Recipes. Keto Recipes. Healthy Food. Eggplant …
From pinterest.com


VEAL SCALLOPS WITH WILD MUSHROOM MUSTARD AND …
Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
From friendseat.com


RECIPES SCALLOPS WITH A CREAMY MUSTARD SAUCE | SOSCUISINE
Scallops with a Creamy Mustard Sauce 0 Reviews. 0% would make this recipe again Preparation : 10 min Cooking : 15 ... cream 15% 125 mL 2 …
From soscuisine.com


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