Last modified on: October 13th 2010
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
1 hour 16 min. | 4 hours 30 min. | 5 hours 46 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
15,071 Kcal or 63,099 Kj | 430 gr | 1,170 gr | 954 gr |
754 % | 165 % | 110 % | 145 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
886 Kcal or 3,710 Kj | 25 gr | 69 gr | 56 gr |
44 % | 10 % | 6 % | 8 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,512 Kcal or 10,517 Kj | 72 gr | 195 gr | 159 gr |
126 % | 28 % | 18 % | 24 % |
Potato purée: You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Two-stage beef chuck , Welsh-style potato purée, Potato and two ham gratin, Upside-down Parmentier, ... All | |
Rosemary: You can get more informations, or check-out other recipes which use it, for example: Rabbit terrine, Tomato meat balls, Preserved tomatoes, Beef braised in reduced red wine, Roast potatoes "à la provençale", ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Beef braised in reduced red wine, Potatoes with bacon and herbs, Pâté de campagne, How to slow cook meat, ... All |
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