Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Wheat | 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
- a fat hen - 1,
- onions - 2-3,
- laurel-leaf- 1,
- coriander - a small bunch,
- wheat flour -2 table-spoon,
- eggs - 2,
- vinegar- 2 table-spoons,
- salt - to taste.
Directions
Put a cleaned and thoroughly washed hen into a sauce-pan.
Pour water over the hen to cover it and place the pan on the fire.
Remove scum before the water boils.
Put the boiled hen into a bowl and sprinkle it with salt.
Remove fat from the broth, put it into the frying-pan and stew finely shredded onions in it.
Add 2 table-spoons of wheat flour and pour this mass into the sauce-pan with the broth.
Add lourel-leaf, a small bunch of coriander tied with a white thread and boil.
After brief boiling put the hen, cut into pieces, into the broth, dress It with vinegar and salt and boil another 5 min.
Beat the yolk in a separate dish.
Then gradually add some broth to it, mix it and pour into the saucepan.
Do not bring it to the boiling point.
Sprinkle finely shredded estragon over it before serving.
Category:Georgian Recipes
Category:Georgian Meat Dishes