One of Napoléon's favorite dishes

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The Marengo veal recipe was created in the 19 th century during the Marengo battle in Italy by Napoléon Bonaparte's cook chief. It is made with veal meat cooked in a white wine sauce with some tomatoes, onions and mushrooms.

Tasting tip : warm it up slowly at low heat for 15 minutes, add some hashed parsil and serve with rice.

Veal 450g, onions, white wine, mushrooms, tomatoes, flour (gluten), salt, pepper. Meat origin France.

Average nutrition facts For 100g
Energy 474 / 1984.54 kcal / kJ
Total fat 4.4 g
  Saturated fat 1.77 g
Carbohydrate 2.1 g
  Sugar 2.1 g
Proteins 14.5 g
Salt 0.429 g

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