This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th edition at the request of a Zaar member.
Serving Size: 1 (116) g
Servings Per Recipe: 10
Calories: 354.6
Calories from Fat 227 g 64 %
Total Fat 25.2 g 38 %
Saturated Fat 7 g 34 %
Cholesterol 114.3 mg 38 %
Sodium 115.6 mg 4 %
Total Carbohydrate 8.9 g 2 %
Dietary Fiber 1.4 g 5 %
Sugars 1.1 g 4 %
Protein 23.4 g 46 %