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 |
3,059 Kcal or 12,807 Kj | 292 gr | 96 gr | 162 gr |
153 % | 112 % | 9 % | 25 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
180 Kcal or 754 Kj | 17 gr | 6 gr | 10 gr |
9 % | 7 % | 1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
510 Kcal or 2,135 Kj | 49 gr | 16 gr | 27 gr |
25 % | 19 % | 2 % | 4 % |
Potato purée: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Dauphinoise potatoes with Serano ham, Welsh-style potato purée, Sausage with duchess potatoes and a Mont d'Or fondue , Salmon and Spinach Gratin, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Salmon marinated like herring, Cornouaillaise salad, Spaghetti with tomatoes and pesto, Rabbit terrine, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Two-stage beef chuck , Upside-down Parmentier, Marchand de vin sauce, Tenderloin steaks marinated in red wine with rosemary, Spaghetti Bolognese, ... All |
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