Last modified on: October 24th 2017
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
36 min. | 3 hours 30 min. | 1 hour 10 min. | 5 hours 16 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
7,509 Kcal or 31,439 Kj | 214 gr | 899 gr | 283 gr |
278 % | 61 % | 63 % | 32 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
258 Kcal or 1,080 Kj | 7 gr | 31 gr | 10 gr |
10 % | 2 % | 2 % | 1 % |
Per loave | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,877 Kcal or 7,859 Kj | 53 gr | 225 gr | 71 gr |
70 % | 15 % | 16 % | 8 % |
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Jura bread, Classic French white bread, Loaf for "les filles'", French baguettes, Poitevin twist, ... All | |
Onion: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Bolognaise lasagne, Rabbit civet, Gisèle's Pasties, Cretan Bread, ... All | |
Sausage: You can check-out other recipes which use it, like for example: Polish-style beetroot salad, Duo of slow-cooked pork, Stuffed mushrooms au gratin, Sausage rougail, Colcannon, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Coq au vin, Upside-down Parmentier, Oxtail Parmentier, Rabbit civet, Two-stage beef chuck , ... All |
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