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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 170 c or (340 f). | 2. Grease the ramakin dishes with margarine and put aside until needed. | 3. Place the meat stock in a pan and bring to a boil. | 4. Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes. | 5. Transfer the vegetable mixture to a bowl and cool slightly. | 6. Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper. | 7. Divide the mixture into 6 ramakin dishes and seal with foil. | 8. To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling. | 9. water to 2/3 the height of the dishes and set the tin in the middle of baking sheet. | 10. Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger. | 11. Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly. | 12. When serving carefully loosen custard around sides with the point of a knife. | 13. Turn out onto plates and garnish with halved bacon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat stock	150	ml		-	-	-	-
leek	100		cut	5429.0	1259.35	133.5	26.7
celery	100		diced	1616.0	299.97	69.69	17.17
carrot	50		diced	2624.0	613.12	59.52	15.36
double cream	150	ml		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
bacon	6	slices	cooked	266.328	0.6561	17.3648	21.0292

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