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Cassolette D'escargots Au Chablis (Snails in Chablis & Mushr

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7897.5236
Energy (kCal)54830.0373
Carbohydrates (g)1333.2166
Total fats (g)1817.3834
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and finely chop the shallots. Peel and press garlic cloves. | 2. Clean the mushrooms. Cut them into pieces. | 3. Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute. | 4. Add the drained snails, chicken broth, mushrooms and wine. | 5. Let simmer for 15 minutes. Season with salt and pepper. | 6. Pour the cream and add the garlic. Cook another 5 minutes. | 7. Serve after sprinkling of chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    snail 72 canned - - - -
    button mushroom 200 5043.3333 0.0 1122.0 28.3333
    porcini mushroom 200 called 5043.3333 0.0 1122.0 28.3333
    white wine vinegar 2 tablespoons 5043.3333 0.0 1122.0 28.3333
    chablis 600 ml 5043.3333 0.0 1122.0 28.3333
    chicken broth 600 46872.0 1134.0 6683.04 1572.48
    shallot 3 345.6 80.64 12.0 0.48
    garlic clove 2 5043.3333 0.0 1122.0 28.3333
    butter 30 2565.0 117.855 80.145 216.0
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    creme fraiche 5 tablespoons 5043.3333 0.0 1122.0 28.3333
    salt - - - -
    pepper - - - -

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



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