30 min
Additional culinary preparation: Sauces
Allergens
Sulfites
Sulfites
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.