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Australian Oysters in Champagne Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3912
Energy (kCal)463.1768
Carbohydrates (g)17.9865
Total fats (g)42.4467
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters. | 2. Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through. | 3. Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oyster 16 - - - -
    champagne 1/4 cup - - - -
    leek 2 tablespoons grated 6.7862 1.5742 0.1669 0.0334
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    salt - - - -
    pepper - - - -
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6

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



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