Photo: Cala
Estimated Nutrition (whole recipe, rough)
745
Calories
29g
Protein
25g
Fat
96g
Carbs
What these numbers assume — 4 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 |
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
- 2 oz (55 g ) butter
- 2 oz (55 g) flour
- ½ cup (125 ml ) stock , warm
- 1 oz (28 g) grated Parmesan cheese
- 4 egg yolks
- Clear broth
Directions
1
Melt the butter in a saucepan . Whisk in the flour, and cook to make a white roux .
2
Gradually mix in the warm stock, then the grated cheese to form a paste.
3
Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles .
4
Boil the quenelles in a little broth, then drain them.
5
Serve the quenelles in additional broth.
Recipe sourced from
wikibooks