| 2 Tbsp. Unsalted butter |
5/8 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 4 lb Boneless veal loin, trimmed And tied, at room Temperature Salt and pepper |
6 3/8 oz |
$12.08 per 32 ounces
|
$2.42 |
| 1/4 c. Finely minced shallots |
1.2 teaspoons |
$3.99 per pound
|
$0.04 |
| 1/2 c. White Burgundy Wine |
2 3/8 teaspoons |
$0.12 per fluid ounce
|
$0.05 |
| 1/4 c. White wine vinegar |
1.2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.06 |
| 1/2 c. Water |
2 3/8 teaspoons |
n/a
|
|
| 1/4 tsp Salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp Freshly grnd white pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 8 ounce Cool unsalted butter, cut Into 16 pcs |
5/6 oz |
$3.99 per 16 ounces
|
$0.20 |
| 1 cl Garlic,peeled and mashed |
0.1 garlic garlic |
$4.00 per pound
|
$0.00 |
| Total per Serving |
$2.78 |
| Total Recipe |
$27.85 |
Suggestions?