30 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Shallots 0.1 kg
Red wine 0.1 l
Creamed corn 0.02 kg
Xantana rubber 0.001 g
Poultry carcasse 0.075 kg
Onion 0.025 kg
Carrots 0.025 kg
Green leek 0.125 ud
Red wine 0.025 l
Water 0.5 l
Elaboration
  • Dark poultry stock is needed.
  • Brunoise the shallot and poach it.
  • Add the red wine and leave to reduce completely.
  • Pour the stock and thicken it with cornstarch or xanthan gum.
Nutritional information (1 portion)
Fiber 2.38 g
Saturates 0.05 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.11 g
Cholesterol 0.0 mg
Calcium 46.89 mg
Iron 1.09 mg
Zinc 0.31 mg
Vitamin A 92.36 ug
Vitamin C 12.7 g
Folic acid 46.46 ug
Salt (Sodium) 16.27 mg
Sugars 5.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.