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Aspic de veau

Aspic de veau
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Informations nutritionnelles

Par portion de 150 g

% Valeur quotidienne basée sur un régime de 2000 kcal

Calories 220 kcal
11% DV
Lipides totaux 11.0g
17% DV
Acides gras mono-insaturés5.0g
Acides gras polyinsaturés1.0g
Acides gras saturés4.0g
Glucides totaux 2.0g
1% DV
Protéines 28.0g
56% DV
Protéines animales28.0g

À propos

Terrine traditionnelle de veau pressé, préparée avec du veau cuit pris dans une gelée salée.

Ingrédients

Vitamines & minéraux

Vitamines

NutrimentQuantitéVQ%Demi-vie
Biotine (B7)4.0mcg13%
Choline95.0mg17%
Folates (B9)8.0mcg2%
Niacine (B3)7.0mg44%
Acide pantothénique (B5)0.8mg16%
Riboflavine (B2)0.3mg19%
Thiamine (B1)0.1mg7%
Vitamine A15.0mcg2%
Vitamine B122.2mcg92%
Vitamine B60.3mg21%
Vitamine C1.0mg1%
Vitamine D0.2mcg1%
Vitamine E0.4mg3%
Vitamine K1.0mcg1%

Minéraux

NutrimentQuantitéVQ%Demi-vie
Calcium18.0mg2%
Chrome2.0mcg6%
Cuivre0.1mcg0%
Iode6.0mcg4%
Fer2.1mg12%
Magnésium20.0mg5%
Manganèse0.0mg1%
Molybdène4.0mcg9%
Phosphore180.0mg26%
Potassium260.0mg6%
Sélénium28.0mcg51%
Sodium720.0mg31%
Zinc3.4mg31%

Aspic de veau

Une préparation classique de veau servie froide, prise dans un bouillon savoureux riche en gélatine, semblable à un aspic de viande ou à une gelée de veau. Elle est généralement servie froide en entrée ou en hors-d’œuvre tranché.

Ingrédients


  • Veau 110 g

  • Bouillon de cuisson riche en gélatine 35 g

  • Oignon et épices 5 g


  • Total : 150 g

    Instructions


  • 1. Faites cuire le veau jusqu’à ce qu’il soit tendre, s’il n’est pas déjà cuit.

  • 2. Réchauffez le bouillon avec l’oignon et les épices pour en infuser les saveurs.

  • 3. Mélangez le veau avec le bouillon dans un petit moule ou un plat.

  • 4. Réfrigérez jusqu’à ce que le bouillon prenne en une gelée ferme.

  • 5. Démoulez ou servez directement bien froid.


  • Temps de préparation et de cuisson


  • Temps de préparation : 10 minutes

  • Temps de cuisson : 0 minute

  • Temps de réfrigération : 2 à 4 heures


  • Conseils utiles


  • Utilisez un bouillon bien réduit, riche en collagène, pour une meilleure tenue.

  • Servez froid avec de la moutarde, des cornichons ou du pain croustillant.

  • Pour des tranches plus nettes, réfrigérez soigneusement avant de servir.
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