Try this Cornmeal And Shallot Madeleines with Creme Fraiche And Ca recipe, or contribute your own.
Suggest a better descriptionIn a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crème fraîche, the water, and salt and pepper to taste and stir the batter until it is combined well. On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraîche and the caviar. Makes 16 hors doeuvres. Gourmet July 1992
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 1 servings | ||
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Calories: 602 | ||
Calories from Fat: 220 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 817.1mg | 28 % | |
Potassium 402.6mg | 11 % | |
Total Carbohydrate 86.3g | 25 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 83.1g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 602
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