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Chevreuil Sauce (Sauce a la Chevreuil)

Name: Chevreuil Sauce (Sauce a la Chevreuil)
Yield: 1 servings
Ingredients: one and a half cups of rich beef stock; a tablespoon Harvey’s sauce; four tablespoons currant jelly; a tablespoon cornstarch; half teaspoonful anchovy paste; flavor with sherry

From The Swedish, French, American cook book, 1918

Serves 1

Serve with any kind of meat such as lamb, chicken, and ducks.

Presented as published in 1918. 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

306Calories

10 gProtein

57 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories306 kcal

Protein10 g

Carbohydrates57 g

Fiber0.8 g

Sugars32 g

Total Fat4.5 g

Saturated Fat1.2 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.8 g

Cholesterol13 mg

Sodium683 mg

Potassium472 mg

Calcium22 mg

Iron1.1 mg

Magnesium22 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3.1 mg

Vitamin A11 mcg

Vitamin E0.5 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.3 mg

Folate20 mcg

Choline40 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 456. The excerpt below is the record exactly as published.

Chevreuil Sauce ( Sauce a la Chevreuil ) Put one and a half cups of rich beef stock on stove; add to it a tablespoon Harvey’s sauce and four tablespoons currant jelly; let simmer until jelly is well dissolved, then thicken with a table¬ spoon cornstarch; add half teaspoonful anchovy paste; flavor with sherry

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