Last modified on: June 11th 2011
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
2 hours 24 min. | 3 min. | 29 min. | 2 hours 56 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,196 Kcal or 5,007 Kj | 101 gr | 65 gr | 71 gr |
60 % | 39 % | 6 % | 11 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
77 Kcal or 322 Kj | 7 gr | 4 gr | 5 gr |
4 % | 3 % | <1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
199 Kcal or 833 Kj | 17 gr | 11 gr | 12 gr |
10 % | 6 % | 1 % | 2 % |
Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Sauce Normande (for fish), Penne with purple artichokes, Fish in white wine, Seafood sauerkraut, ... All | |
Foie gras: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Beef Wellington, Sarladaise potatoes, Foie gras fingers, Duck Parmentier, ... All | |
Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Breton style shellfish and vegetable soup, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, Scallops with sorrel and Noilly Prat, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Lemon Confectioner's Custard, Little lemon biscuits, Panettone, Gâteau Breton (Brittany butter cake), ... All |
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