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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bake patty shells on a sheet according to package directions. | 2. Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold. | 3. Add the bell pepper and the bay leaf and some salt and pepper. | 4. Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer. | 5. Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done. | 6. Stir in the asparagus and cream and peas. | 7. Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	4			-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1		chopped	60.0	14.01	1.65	0.15
celery rib	4		sliced	-	-	-	-
carrot	4		peeled sliced	100.04	23.3752	2.2692	0.5856
red bell pepper	1/2 - 1		peeled seeded cored sliced sliced	-	-	-	-
bay leaf	1			-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
white wine	1/2	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
chicken breast	1 1/2	1/2	boneless trimmed cubed	1170.2697	0.0	141.8612	62.93600000000001
asparagus	8	ounces	cut	45.3592	8.7997	4.9895	0.2722
cream	1	cup		792.0	15.96	8.712	83.23200000000001
pea	1	cup	defrosted	41.16	7.399	2.7439999999999998	0.196
tarragon	5	sprigs	chopped	-	-	-	-
salt pepper				-	-	-	-

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