Chaufroix & la Paysanne
From Entrees made easy, 1905
Mutton may be used instead of beef with brown sauce instead of horseradish.
Presented as published in 1905. 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
254Calories
1 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein0.5 g
Carbohydrates5 g
Fiber0.5 g
Sugars4.5 g
Total Fat26 g
Saturated Fat4.1 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat15 g
Omega-31.7 g
Cholesterol25 mg
Sodium368 mg
Potassium22 mg
Calcium6 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A8.6 mcg
Vitamin E2.1 mg
Vitamin K46 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline19 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 22. The excerpt below is the record exactly as published.
Chaufroix & la Paysanne (Cold). Line a plain charlotte mould with aspic jelly, and just as it is setting garnish with small pieces of cold, cooked vegetables, fixing these with a little more jelly ; fill up the centre with rather roughly minced cold cooked beef, which has been mixed with shreds of lettuce, hard-boiled egg, and, if liked, washed, boned and filleted anchovies, the whole being stirred up with horseradish sauce stiffened with aspic. Put a layer of aspic on the top of all about \ an inch th
Cook this with the app: pantry check, scaling, and the assistant.