Last modified on: October 24th 2017
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
36 min. | 3 hours 30 min. | 1 hour 10 min. | 5 hours 16 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
11,264 Kcal or 47,160 Kj | 320 gr | 1,349 gr | 424 gr |
563 % | 123 % | 127 % | 64 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
258 Kcal or 1,080 Kj | 7 gr | 31 gr | 10 gr |
13 % | 3 % | 3 % | 1 % |
Per loave | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,877 Kcal or 7,859 Kj | 53 gr | 225 gr | 71 gr |
94 % | 21 % | 21 % | 11 % |
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Mixed seed grissini, New leavened bread, Poitevin twist, Bacon rolls, ... All | |
Onion: You can get more informations, or check-out other recipes which use it, for example: Onion fondue, Rabbit terrine, Tabbouleh, Seafood sauerkraut, Pea risotto "Mantecare", ... All | |
Sausage: You can check-out other recipes which use it, like for example: Sausage rougail, Roscoff salad, Colcannon, Duo of slow-cooked pork, Stuffed mushrooms au gratin, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Two-stage beef chuck , Upside-down Parmentier, Winemaker's toast, Rabbit civet, Oxtail Parmentier, ... All |
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