Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Laurel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 grammes of suckling pig bones, the feet, and some rind
- 6 carrots
- 6 onions
- 4 bulbs of garlic
- thyme
- laurel
- a bunch of parsley
- salt
- pepper
- 2 litres of dry white wine (Riesling or Elbling)
- egg white
Directions
Take 500 grammes of suckling pig bones, the feet, and some rind.
Add 6 carrots, 6 onions, 4 bulbs of garlic, thyme, laurel, a bunch of parsley, salt, pepper, and 2 litres of dry white wine (Riesling or Elbling). Boil on a small flame for some 3 hours.
Take out the bones. Add to the bouillon, the ribs, and thickly cut pieces of shoulder of the suckling pig. Return to a slow flame for another hour.
Take out the meat and arrange in bowls. Filter the jelly, and clear it by boiling with a mixture of egg white and some herbs, while whisking energetically.
Filter and pour over the meat. Cool before serving.
Category:Luxembourgish Recipes
Category:Luxembourgish Snacks