Photo: Cala
Estimated Nutrition (whole recipe, rough)
758
Calories
30g
Protein
26g
Fat
98g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 oz (115 g ) breadcrumbs
- Stock
- 3.5 oz (100 g) butter
- 2 eggs
- Chopped parsley
- Salt
- Nutmeg
- 2 tbsp flour
- 1 tbsp grated Parmesan cheese
Directions
1
Soak the breadcrumbs in a little stock.
2
Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
3
Reduce this, [ clarification needed ] then add flour and Parmesan cheese.
4
Form this mixture into little quenelles , and boil them in stock for a few minutes.
5
Put them into a tureen and pour a good clear soup over them.
Recipe sourced from
wikibooks