Soft-boiled organic Valais eggs Chestnut velouté Corbyre raclette foam Rye crisps recipe | Valais Sw
Melt the butter in a saucepan over a moderate heat, stir in the shallots and sauté for 2 minutes. Add the chestnuts and stock, cover and cook for 30…
Ingredients
- 500 g chestnuts (whole)
- 8 organic Valais eggs
- 350 g Raclette du Valais AOP cheese
- 1,25 l Milk
- 3,5 dl cream
- 3 dl chicken stock
- 30 g shallots (finely sliced)
- 15 g Butter
- 25 cl pouring cream
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