120 min
Type of dish: Soups and creams, Birds
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Hen 0.25 kg
Plain flour 0.06 kg
Margarine 0.06 kg
Cream 0.15 l
Eggs 1.5 ud
Poultry stock 1.65 l
Onion 0.11 kg
Carrots 0.055 kg
Green leek 0.66 ud
Water 1.65 l
  • Prepare a poultry stock with chicken (reserve chicken for the garnish) and let it reduce.
  • Melt the margarine, add the flour (roux) and cover with the chicken broth or stock.
  • Adjust the salt and the thickness if necessary.
  • Off the heat add the egg yolks, the cream and the chopped meat.
Nutritional information (1 portion)
Fiber 8.79 g
Saturates 10.79 g
Monounsaturated fatty acids 7.73 g
Polyunsaturated fatty acids 6.31 g
Cholesterol 154.2 mg
Calcium 217.26 mg
Iron 3.94 mg
Zinc 1.47 mg
Vitamin A 530.71 ug
Vitamin C 57.11 g
Folic acid 222.48 ug
Salt (Sodium) 209.77 mg
Sugars 20.84 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.