Foie gras en terrine: the veins are removed from the liver by hand, so conserving as many large pieces as possible which are then cooked and arranged in terrines. These famous pieces give a marbled texture. | |
Terrine de foie gras (this recipe): the whole liver is put through a vegetable mill producing a smooth texture, even if a number of livers are used. |
Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
---|---|---|---|---|---|
Whole recipe | 180 RDI=70 % | 50 RDI=5 % | 680 RDI=100 % | 7,100 RDI=360 % | 29,710 RDI: 360 % |
Per 100 g | 10 RDI=4 % | 3 RDI=0 % | 40 RDI=7 % | 450 RDI=20 % | 1,890 RDI: 20 % |
Per | 60 RDI=20 % | 20 RDI=2 % | 230 RDI=30 % | 2,370 RDI=120 % | 9,900 RDI: 120 % |
Like these other recipes: Rum babas, Roasted leeks with pesto, Endives , Duet of creamed cauliflower and cabbage , Pork roast with herbs, ... See them all 629
Like these other recipes: Sausage rougail, Leek and Mimolette tart, Special Cheese and Walnut Sticks, Little vegetable omelettes, Stuffed Mushrooms, ... See them all 606
Like these other recipes: Pâté de campagne, Home-made terrine of foie gras, Foie gras cured in salt, Rabbit terrine, Crème de foie gras, ... See them all 5
Like these other recipes: Crème de foie gras, Home-made terrine of foie gras, Foie gras cured in salt, Small foie gras pasties, ... See them all 4
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
The 1 comment already posted on this recipe