4 Serves
82 Mins
Preheat your oven to 175°C and prepare a baking sheet with parchment paper.
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FrenchVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
204 µg / 400 µgCalcium
88 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
204 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Using a serrated knife, cut the top off the baguette and carefully hollow out the center to create a cavity for the filling.
In a mixing bowl, combine the rillettes with finely chopped cornichons, seasoning with salt and pepper to taste.
Stuff the baguette cavity firmly with the rillettes and cornichon mixture, then replace the top of the bread.
Place the stuffed baguette on the prepared baking sheet and bake in the oven for 57 minutes until the crust is golden and the filling is heated through.
30
g20
g36
g
French
French