Boeuf au Four

Name: Boeuf au Four
Ingredients: Mince finely a slice of lean beef; a small quantity of beef fat; the same of lean ham; some parsley; mushrooms (fresh or tinned ones); shallots; savoury herbs; four yolks of eggs; a few slices of nice bacon

From The profession of cookery, from a French point of view, 1894

A nice dish for the supper table.

Presented as published in 1894. 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

394Calories

34 gProtein

1 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories394 kcal

Protein34 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.8 g

Total Fat27 g

Saturated Fat9.1 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol774 mg

Sodium424 mg

Potassium409 mg

Calcium117 mg

Iron4.2 mg

Magnesium32 mg

Phosphorus484 mg

Zinc4.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A322 mcg

Vitamin E2.2 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)2.4 mg

Folate96 mcg

Choline614 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 67. The excerpt below is the record exactly as published.

Mince finely a slice of lean beef, then add a small quantity of beef fat, also finely minced. ADDENDUM. 205 the same of lean ham, some parsley, mushrooms (fresh or tinned ones), shallots, and savoury herbs, all finely minced also. Line a mould with a few slices of nice bacon, cut small. Add to the mince four yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.