Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 quail
- 1/2 Lb lentils
- 1 celeriac chopped
- 1/4 lb ham or bacon
- 1 Tbs butter
- 2 Tbs flour
- salt and pepper
- =
Directions
Soak lentils for a few hours. Cook quail
in salted water until tender. Drain and reserve
liquid. Cook lentils until tender and pass them
through a sieve or puree in blender. Heat
butter in pan and sauté ham and celeriac.
Add a little flour and brown while stirring
constantly then dilute with half of the stock.
Bring to a boil for a few minutes then put
through a sieve. Mix strained stock with
pureed lentils and add other half of the quail
stock and simmered covered for 30 minutes.
Add quail to pot and serve with croutons.