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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a saucepan, add flour, turn on low heat until the mixture foams, dilute by adding gradually the broth and white wine. | 2. Add chopped garlic, nutmeg, salt and pepper. | 3. Bring to a boil, then sprinkle 150 g of grated Beaufort cheese, stirring constantly. | 4. Dilute the egg yolks with the cream, gently add a ladle of hot stock, add the rest of Beaufort into cubes and chopped parsley. | 5. Serve with croutons rubbed with garlic. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beaufort cheese	200	g	grated	178.0	0.0	39.6	1.0
butter	50			4275.0	196.425	133.575	360.0
flour	50			28914.0	6330.27	470.05	112.18
creme fraiche	50			178.0	0.0	39.6	1.0
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
egg yolk	2			109.48	1.2206	5.3924	9.0236
garlic clove	1		chopped	178.0	0.0	39.6	1.0
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
salt				-	-	-	-
pepper				-	-	-	-
chicken stock	1			86.4	8.472000000000001	6.047999999999999	2.88
white wine	200			-	-	-	-

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