RecipeDB

Cooking in progress....

Oyster Vol-Au-Vents

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.7731
Energy (kCal)2745.8619
Carbohydrates (g)136.8149
Total fats (g)224.1266
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pat the oysters dry with paper towels and set aside. | 2. Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk. | 3. Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy. | 4. Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg. | 5. Preheat the oven to 200ºC. | 6. Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce. | 7. Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives. | 8. Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 cup 148.84 11.6632 7.686 7.9788
    bay leaf 1 - - - -
    onion 2 slices 30.4 7.0984 0.836 0.076
    black peppercorn 5 - - - -
    celery rib 1 sliced - - - -
    butter 30 2565.0 117.855 80.145 216.0
    plain flour 1 1/2 1/2 - - - -
    sea salt - - - -
    white pepper ground - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    oyster 24 bottled drained - - - -
    vol au vent case 24 - - - -
    chive 1 tablespoon 0.9 0.1305 0.0981 0.0219

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



    Similar Recipes by Processes Similar Recipes by Category Composition