Becasse Farcie
From The new practical cookery guide, 1913
Presented as published in 1913. 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
2433Calories
7 gProtein
10 gCarbs
207 gFat
Full nutrition (34 nutrients)
Calories2433 kcal
Protein7.3 g
Carbohydrates9.8 g
Fiber5.6 g
Sugars4.2 g
Total Fat207 g
Saturated Fat81 g
Monounsaturated Fat93 g
Polyunsaturated Fat24 g
Cholesterol196 mg
Sodium319 mg
Potassium670 mg
Calcium207 mg
Iron3.7 mg
Magnesium94 mg
Phosphorus139 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D5.2 mcg
Vitamin C131 mg
Vitamin A490 mcg
Vitamin E1.7 mg
Vitamin K479 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate236 mcg
Choline99 mg
Caffeine0 mg
Alcohol74 g
Water352 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 128. The excerpt below is the record exactly as published.
chive, oysters, and cognac, baked in casserole. Careme — Lightly roasted, halved, seasoned with mustard butter and finished in casserole with glaze and juice pressed out of carcass. Celestine — Boasted, served on croute masked with pounded fat bacon and trails mixed, seasoned with cognac, garnished. En Salmi — Salmi of woodcock prepared with rich game sauce with woodcock essence, t ruffe, and mushrooms. Farcie — Farced with the trails pounded with fat bacon, chive seasoned, braised, and served with the reduced liquor
Cook this with the app: pantry check, scaling, and the assistant.