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Ingredients
- 1700 g d'eau
- 1 feuille de laurier
- 1 branche de céleri branche, coupée en tronçons
- 100 g de poireau, coupé en rondelles (1,5 cm)
- 1 carotte, coupée en rondelles (1,5 cm)
- 2 c. à café de fond de veau déshydraté
- 600 g de ris de veau
- 700 g de champignons de Paris frais, coupés en quatre
- 90 g de beurre
- 60 g de farine de blé
- 100 g de crème liquide 35% m.g.
- 2 jaunes d'œufs
- 10 g d'huile de tournesol
- Nutrition
- per 1 portion
- Calories
- 2440 kJ / 587.3 kcal
- Protein
- 32.5 g
- Carbohydrates
- 20 g
- Fat
- 39.5 g
- Saturated Fat
- 21 g
- Fibre
- 5.8 g
- Sodium
- 230.5 mg
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