Last modified on: February 27th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
56 min. | 1 hour 7 min. | 2 hours 3 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,223 Kcal or 17,681 Kj | 233 gr | 292 gr | 352 gr |
211 % | 90 % | 28 % | 53 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
201 Kcal or 842 Kj | 11 gr | 14 gr | 17 gr |
10 % | 4 % | 1 % | 3 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
528 Kcal or 2,211 Kj | 29 gr | 37 gr | 44 gr |
26 % | 11 % | 3 % | 7 % |
![]() | Minced beef: You can check-out other recipes which use it, like for example: Italian style gratin, Gisèle's Pasties, Moussaka, Chicano burger, Hamburgers, ... All |
![]() | Tomato coulis: You can check-out other recipes which use it, like for example: Express chilli con carne, African style chicken, ... All |
![]() | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Harvest Gratin, Spinach and cauliflower with sesame béchamel sauce, Ham and endives au gratin, Purple artichokes in a cheesy gratin, ... All |
![]() | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Smoked haddock and leek fondue tartines, Rabbit civet, Rabbit civet "à la normande", Escalope of veal in a cream sauce, ... All |
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