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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 3 tablespoons of the butter in a pot over medium heat. Add half the onions and cook until softened, 5–7 minutes. Add 1⁄2 cup of the wine, sauerkraut, and salt and pepper; boil. Reduce heat to medium; simmer, partially covered, 8–10 minutes. Drain the sauerkraut mixture and set aside. | 2. Heat remaining butter in a pot over medium heat. Add remaining onions; cook until softened, 5–7 minutes. Add oyster liquor, remaining wine, 1⁄2 cup cream, and vermouth and bring to a boil. Lower heat to medium-low; reduce by half, about 20 minutes. Remove from heat; whisk in egg yolk and remaining cream. Add cayenne and season with salt and pepper. Set sauce aside. | 3. Heat broiler with rack 4" from element. Divide sauerkraut between shells; top each with an oyster. Spoon some sauce over each and broil until light golden brown, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea salt	2	cups	coarse	-	-	-	-
oyster	16			-	-	-	-
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
yellow onion	1		chopped	-	-	-	-
white wine	3/4	cup		-	-	-	-
sauerkraut	1/2		rinsed drained	20.2249	4.5559	0.9687	0.149
white pepper			ground	-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
vermouth	1	tablespoon		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194

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