| 4 lb veal loin, cleaned and trimmed |
10 2/3 oz |
$12.08 per 32 ounces
|
$4.03 |
| 1/2 c. extra virgin extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 8 sprg thyme |
1 tablespoon |
$1.97 per 2 ounces
|
$0.13 |
| 2 sprg rosemary |
1 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.08 |
| 4 clv garlic, minced Chantrelle & Marsala Cream Sauce |
2/3 garlic garlic |
$4.00 per pound
|
$0.02 |
| 1/4 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 5 c. chantrelle mushrooms, cleaned and trimmed |
3/4 cup |
$4.99 per 4 ounces
|
$3.26 |
| 1/2 c. mushroom stock |
1 tablespoon |
n/a
|
|
| 1/4 c. Marsala |
2 teaspoons |
$22.00 per liter
|
$0.22 |
| 1/2 c. heavy cream |
1 tablespoon |
$3.89 per pint
|
$0.16 |
| Total per Serving |
$8.27 |
| Total Recipe |
$49.60 |
Suggestions?