Receta Andouillettes De Troyes

click to rate
0 votos | 1276 views
Raciónes: 1

Ingredientes

Cost per recipe $5.91 view details
  • 2 lb calfs udder-young heifer, not old cow (tetine)
  • 2 lb calfs mudgeon, mesentery (fraise)
  • 1 x heaped Tbsp. minced parsley
  • 6 Tbsp. (3/4 stick) butter
  • 1/2 c. white wine
  • 1/2 lb mushrooms, sliced
  • 4 x egg yolks About 1/2 c. minced scallions or possibly shallots Salt, freshly grnd black pepper, grnd nutmeg

Direcciones

  1. Soak both udder and mudgeon well in plenty of cool water for 2 hrs. Blanch them in boiling, salted water for an hour. Cut them into small strips. Saute/fry mushrooms, scallions or possibly shallots, and parsley in the butter till the onions are golden brown but not browned. Add in pepper, nutmeg, and wine. Bubble for a moment, salt well, and put into a big bowl. Add in the meat and bind with the egg yolks. Fill the skins, simmer in half white wine and half water bouillon for 45 min-in other words, follow the Basic Method, apart from the cooking time.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 426g
Calories 759  
Calories from Fat 614 81%
Total Fat 69.88g 87%
Saturated Fat 43.86g 175%
Trans Fat 0.0g  
Cholesterol 183mg 61%
Sodium 510mg 21%
Potassium 857mg 24%
Total Carbs 10.71g 3%
Dietary Fiber 2.3g 8%
Sugars 4.64g 3%
Protein 7.71g 12%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment