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 |
1,530 Kcal or 6,406 Kj | 146 gr | 48 gr | 81 gr |
76 % | 56 % | 5 % | 12 % |
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: Potato and two ham gratin, Sausage with duchess potatoes and a Mont d'Or fondue , Welsh-style potato purée, Hachis parmentier, Upside-down Parmentier, ... All | |
Rosemary: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Provençal braised carrots, Pork Chops with Rosemary, Preserved tomatoes, Rabbit terrine, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Onion fondue, "Au vert" beef, Comtoise stuffed tomatoes, Bourguignon potatoes , Salmon marinated like herring, ... All |
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