Last modified on: June 11th 2011
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
2 hours 24 min. | 3 min. | 29 min. | 2 hours 56 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,391 Kcal or 10,011 Kj | 202 gr | 129 gr | 143 gr |
120 % | 78 % | 12 % | 22 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
77 Kcal or 322 Kj | 7 gr | 4 gr | 5 gr |
4 % | 3 % | <1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
199 Kcal or 833 Kj | 17 gr | 11 gr | 12 gr |
10 % | 6 % | 1 % | 2 % |
Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Quiche Bretonne, Hot box cheese , Beurre blanc sauce, Purple artichokes braised in white wine, ... All | |
Foie gras: You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Purée of Jerusalem artichokes with foie gras, Foie gras Chantilly , Tournedos Rossini, Beef Wellington, ... All | |
Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Scallops with cabbage julienne, Pan-fried scallops and chanterelles with Noilly Prat sauce, Breton style shellfish and vegetable soup, Scallops with green asparagus tips and parmesan, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Béarnaise sauce, Paris-Brest, Fruit crémeux, Potato galette, ... All |
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