adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down.
Serving Size: 1 (2686) g
Servings Per Recipe: 1
Calories: 247.7
Calories from Fat 193 g 78 %
Total Fat 21.5 g 33 %
Saturated Fat 11.6 g 58 %
Cholesterol 67.4 mg 22 %
Sodium 157.7 mg 6 %
Total Carbohydrate 10.7 g 3 %
Dietary Fiber 2.4 g 9 %
Sugars 3.5 g 13 %
Protein 5.2 g 10 %