| 8 (3 ounce.) veal scallops (or possibly veal shoulder, sliced paper thin) |
6 oz |
$9.99 per pound
|
$3.75 |
| 3 tbsp. flour |
2 1/4 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 teaspoon salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 teaspoon white pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 3 tbsp. oil |
2 1/4 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1/4 c. shallots, minced |
1 tablespoon |
$3.99 per pound
|
$0.09 |
| 1/2 c. white wine or possibly sherry |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 2 cloves garlic |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 teaspoon basil |
1/4 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tbsp. butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1 1/2 c. seedless green grapes |
1/3 cup |
$2.49 per pound
|
$0.31 |
| Total per Serving |
$4.60 |
| Total Recipe |
$18.38 |
Suggestions?