Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sauce | not in our table | 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
- Poultry forcemeat
- 2 tbsp béchamel sauce
- 4 tbsp green pea purée
- 2 tbsp lobster butter
- 1 egg yolk
- Clear broth
- Cooked green peas
- Croutons
Directions
Divide the forcemeat into 3 parts.
Mix the béchamel into the first portion of forcemeat. Mix the pea purée with the second portion. Mix the lobster butter and yolk with the third portion. Thus you will have the Italian colours, red, white, and green.
Butter a pie dish and make little quenelles of the forcemeat.
Just before serving, bring the broth to a boil , and boil the quenelles for 4 minutes.
Carefully remove the quenelles, and put them in a warm soup tureen with cooked green peas. Pour more broth on top of them.
Serve little croutons fried in lobster butter separately.