Mixed Meat and Seafood with Mushrooms and Cream Sauce
(Percentage of daily recommendation)
|Calorie||1,464 kcal||(70 %)|
|Protein||156.84 g||(160 %)|
|Fat||75.81 g||(65 %)|
|Carbohydrates||23.93 g||(16 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.34 g||(11 %)|
|Vitamin A||649.15 mg||(81,144 %)|
|Vitamin D||0.57 μg||(3 %)|
|Vitamin E||5.86 mg||(49 %)|
|Vitamin B₁||0.73 mg||(73 %)|
|Vitamin B₂||1.62 mg||(147 %)|
|Niacin||57.99 mg||(483 %)|
|Vitamin B₆||1.38 mg||(99 %)|
|Folate||270.94 μg||(90 %)|
|Pantothenic acid||5.15 mg||(86 %)|
|Biotin||5.69 μg||(13 %)|
|Vitamin B₁₂||10.84 μg||(361 %)|
|Vitamin C||24.42 mg||(26 %)|
|Potassium||1,760.51 mg||(44 %)|
|Calcium||245.41 mg||(25 %)|
|Magnesium||169.57 mg||(57 %)|
|Iron||12.55 mg||(84 %)|
|Iodine||17.28 μg||(9 %)|
|Zinc||14.85 mg||(186 %)|
|Saturated fatty acids||29.67 g|
- 1 chicken (2 kg)
- 2 bunches Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery) 250 grams
- 1 onion
- 1 bay leaf
- freshly ground peppers
- 1 veal tongue (250 grams)
- 1 Sweetbread (250 grams)
- 200 grams button Mushroom
- 50 grams dried Morel
- 600 grams Asparagus
- 12 crayfish (ready to cook)
- Crab paste (canned)
- 100 grams butter
- 80 grams Pastry flour
- 250 milliliters dry white wine
- Whipped cream
- 1 splash Worcestershire sauce
- 3 egg yolks
- 150 grams Whipped cream
- 2 tablespoons Caper
Rinse the soup chicken, place in a large pan, and pour cold water to cover, bring to a boil. Remove the chicken and drain. Rinse the chicken again.
Soak the dried morels in warm water to cover. Rinse the soup vegetables.
Put the chicken back into the pot, pour in cold water to cover and bring to a boil. Peel and chop the onion, add to the pan along with the soup vegetables and bay leaf, season with salt and bring to a boil. Simmer over medium heat for 2 hours, adding a little more water if needed.
Add the veal tongue and sweetbreads to the pan with the chicken, simmer 30 minutes. Remove the veal tongue and sweetbreads and peel. Cut the tongue into thin strips and the sweetbreads into small cubes.
Lift the chicken from the broth, remove the skin and pull the meat from the bones. Cut the meat into bite-size cubes.
Melt the butter in a saucepan until foamy, stir in the flour and cook until lightly browned. Add the wine and enough of the chicken broth to make a creamy sauce, 10-12 minutes. Stir in a little cream until the sauce is the desired consistency.
Remove the tough bottoms of the asparagus and peel the spears. Bring a pot of salted water seasoned with sugar and a little lemon juice to a boil, add the asparagus, reduce to a simmer and cook until tender, 18 - 20 minutes. simmer. Remove and cut into 2-3 cm (approximately 1-inch) long pieces, keep warm.
Clean the mushrooms with a dampened towel and slice. Heat some butter in a skillet and saute the mushrooms until tender, sprinkle with a little lemon juice. Lift the soaked morels from the soaking liquid, rinse well and drain. Heat some butter in a skillet and saute the morels until tender.
Shell the crayfish tails and keep warm. Heat the crab paste in a small saucepan until melted.
Arrange the chicken, mushrooms, morels, veal tongue, sweetbreads and asparagus pieces on warmed plates. In a bowl, whisk together the egg yolks and cream. Bring the white sauce to a boil, remove from the heat. Whisk a little of the hot sauce into the egg yolk mixture, then whisk the egg yolk mixture into the white sauce and cook over very low heat until lightly thickened (do not boil!). Pour the sauce over the ingredients and gently mix.
Garnish with crayfish, sprinkle with capers and drizzle with melted crab paste.