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Ingredients
- 5 - 6 brins de persil plat frais, équeuté
- 50 g de carotte, coupée en morceaux
- 1 oignon, coupé en deux
- 6 échalotes
- 100 g de beurre
- 40 g de farine de blé
- 400 g de bouillon de viande (ou 300 g d'eau et un cube de bouillon de viande)
- 1 bouquet garni
- ½ c. à café de sel, à ajuster en fonction des goûts
- 1 - 2 pincées de poivre moulu, à ajuster en fonction des goûts
- 1 pincée de thym déshydraté
- 1 feuille de laurier
- 5 grains de poivre noir concassés
- 500 g de vin rouge de Bordeaux
- 1 c. à café de fond de veau (ou d'extrait de viande type Viandox®)
- 1 c. à soupe de jus de citron
- Nutrition
- per 1 portion
- Calories
- 775 kJ / 187 kcal
- Protein
- 2 g
- Carbohydrates
- 7 g
- Fat
- 14 g
- Fibre
- 1 g
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