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Chartreuse de Ris de Veau
From A guide to modern cookery, 1909
Serves 3
Serve separately with a sauceboat of Velouté flavoured with mushroom essence.
Presented as published in 1909. 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
734Calories
10 gProtein
23 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein9.8 g
Carbohydrates23 g
Fiber2.9 g
Sugars4.7 g
Total Fat68 g
Saturated Fat39 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol253 mg
Sodium325 mg
Potassium489 mg
Calcium133 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus254 mg
Zinc1.9 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C32 mg
Vitamin A6.5 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate43 mcg
Choline97 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 237. The excerpt below is the record exactly as published.
CHARTREUSE DE RIS DE VEAU Prepare (1) one and one-quarter lbs. of fine forcemeat with cream (No. 194); (2) two poached, veal throat sweetbreads, cut into slices; (3) one-half lb. of cooked mushrooms, cut into large slices, and three oz. of sliced truffles; (4) a garnish of carrots and turnips, raised by means of a tube- or spoon-cutter, or cut into grooved roundels two-thirds inch in diameter; and peas and French beans.
Cook this with the app: pantry check, scaling, and the assistant.