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Bordelaise Garnishing
From The table, 1889
Serves 1
Presented as published in 1889. 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
609Calories
27 gProtein
19 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein27 g
Carbohydrates19 g
Fiber4.5 g
Sugars3.1 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2357 mg
Potassium1075 mg
Calcium62 mg
Iron2.8 mg
Magnesium72 mg
Phosphorus331 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate100 mcg
Choline10 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 123. The excerpt below is the record exactly as published.
Bordelaise Garnishing, for tenderloins and steaks.— Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes ; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper
Cook this with the app: pantry check, scaling, and the assistant.