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Cassolettes Sultane

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. a spoonful sauce
  2. Chestnuts
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Sauce High in vitamin E · High in vitamin K · High in unsaturated fat · +1

    High in vitamin E · 4.2 mg per 100 g, 35% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in vitamin K · 91 µg per 100 g, 122% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in unsaturated fat · 42 g per 100 g, 83% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Source of omega-3 fatty acids (ALA) · 3.4 g per 100 g, at least 0.3 g per 100 g and per 100 kcal

    • ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Nutrients per 100 g of “Sauce, horseradish”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. With remnant of pheasant, partridge, or other game, make a chestnuts purée (1/3rd of the crushed game).
  2. A purée of game is made, mixed with a salmis sauce and to which the chestnuts purée is added.
  3. Season, keep in warm and garnish cassolettes either in short-paste or in porcelain.
  4. Recover them with a spoonful sauce and put on the top a round of truffle.

Plating