Aiguillettes de Boeuf en Casserole

Name: Aiguillettes de Boeuf en Casserole
Ingredients: 2 thick slices of sirloin of beef; larding bacon; a clove of garlic; 2 bay-leaves; 1/2 pint claret; 1/2 pint stock, or brown sauce; 1 tin or bottle of cepes or morels (morilles); pepper; salt; meat glaze

From Recherché entrées, 1907

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

841Calories

44 gProtein

21 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein44 g

Carbohydrates21 g

Fiber4.2 g

Sugars0 g

Total Fat46 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol37 mg

Sodium2732 mg

Potassium1146 mg

Calcium58 mg

Iron3.3 mg

Magnesium72 mg

Phosphorus448 mg

Zinc6.1 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)11 mg

Folate107 mcg

Choline43 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Aiguillettes de Boeuf en Casserole. (Larded Slices of Beef, Braised.) 2 thick slices of sirloin of beef, cut longwise, larding bacon, a clove of garlic, 2 bay-leaves, J pint claret, J pint stock, or brown sauce, i tin or bottle of cepes or morels (morilles), pepper and salt, meat glaze

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