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Sauce Verte

Tummy.Tucker's picture
Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Chicken bouillon 3 Cup (48 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped chives 2 Tablespoon (Frozen Or Freeze-Dried May Be Used)
  Dried leaf tarragon 2 Teaspoon
  Dried chervil leaves 1 Teaspoon
  Dried dill weed 1 Teaspoon
Directions

GETTING READY
1) In a saucepan, soak the gelatine in ½ cup of bouillon until soften.
2) Simmer the bouillon mixture and stir for 4 minutes until gelatine dissolves.

MAKING
3) Remove the saucepan from heat and stir in the remaining bouillon.
4) Place the bouillon mixture in refrigerator, stirring occasionally until the consistency of unbeaten egg white.
5) Fold in all the herbs.
6) Cover the bowl and refrigerate until chill but not firm.

SERVING
7) Serve with desired salads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Mixing
Ingredient: 
Gelatin
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 349 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 21.6 mg7.2%

Sodium 1069.3 mg44.6%

Total Carbohydrates 37 g12.5%

Dietary Fiber 3 g11.9%

Sugars 12 g

Protein 30 g59.7%

Vitamin A 59.3% Vitamin C 64.7%

Calcium 33.4% Iron 54.5%

*Based on a 2000 Calorie diet

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Sauce Verte Recipe