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Cdtelettes de Veau en Belle-Vue
From The new century cookery book, 1901
Serves 1
Decorate with truffle.
Presented as published in 1901. 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
533Calories
59 gProtein
2 gCarbs
44 gFat
Full nutrition (28 nutrients)
Calories533 kcal
Protein59 g
Carbohydrates2.4 g
Fiber0 g
Total Fat44 g
Saturated Fat8.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Cholesterol316 mg
Sodium252 mg
Potassium963 mg
Calcium50 mg
Iron2.5 mg
Magnesium73 mg
Phosphorus623 mg
Zinc9.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin B61.2 mg
Vitamin B124.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate40 mcg
Water328 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 327. The excerpt below is the record exactly as published.
Cdtelettes de Veau en Belle-Vue. — Select eight small veal cutlets of even size, trim, pare, and flatten them a little. Stud each with a few strips of larding bacon and tongue, and place them in a braising-pan containing a bed of slices of onion, carrot, bay- leaf, marjoram, thyme, and parsley. Add one ounce of butter, a few slices of streaky bacon, and moisten with half a pint of white stock and a gill of white wine, Sauterne, or Hock. Season the cutlets with pepper and salt
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