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Oysters à La Champagnoise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.7483
Energy (kCal)446.535
Carbohydrates (g)62.1985
Total fats (g)19.4269
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shuck the oysters open and set aside. Melt the unsalted butter in a frying pan and saute the shallots until soft. Whisk in the Champagne, sprinkle in the tarragon and season with salt and pepper. | 2. Boil till the liquid is reduced by half, then add the oysters to the pan and cook gently for two minutes. | 3. Spoon each oyster back into its shell. Increase the heat under the pan, and whisk in the cream. Ladle a spoonful of sauce over each oyster, garnish with more tarragon and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oyster 12 opened - - - -
    shallot 2 chopped 230.4 53.76 8.0 0.32
    butter 1 ounce unsalted 161.595 7.4249 5.0491 13.607999999999999
    champagne 1 1/4 1/4 - - - -
    tarragon 2 teaspoons chopped 3.54 0.6026 0.2732 0.0869
    salt pepper 1 pinch - - - -
    heavy cream 1 tablespoon 51.0 0.41100000000000003 0.426 5.412000000000001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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