Coeurs de Filets de Bceuf a la Rossini

Name: Coeurs de Filets de Bceuf a la Rossini
Ingredients: About 2 J lb. fillet of beef; J gill Lucca oil; 2 oz. butter; I shallot; 6 large chicken livers; 4 oz. foie gras; i truffle; pepper and salt; 8 round slices of fried bread; demi-glace sauce; meat glaze

From Recherché entrées, 1907

Ensure fillets are underdone unless specified otherwise.

Presented as published in 1907. 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

2862Calories

297 gProtein

144 gCarbs

169 gFat

Full nutrition (34 nutrients)

Calories2862 kcal

Protein297 g

Carbohydrates144 g

Fiber12 g

Sugars18 g

Total Fat169 g

Saturated Fat47 g

Monounsaturated Fat95 g

Polyunsaturated Fat22 g

Omega-34.5 g

Cholesterol1017 mg

Sodium2922 mg

Potassium4454 mg

Calcium642 mg

Iron40 mg

Magnesium368 mg

Phosphorus2997 mg

Zinc60 mg

Copper1.7 mg

Manganese3.7 mg

Vitamin D1.1 mcg

Vitamin C5.1 mg

Vitamin A1145 mcg

Vitamin E12 mg

Vitamin K29 mcg

Vitamin B66.9 mg

Vitamin B1234 mcg

Thiamin (B1)2 mg

Riboflavin (B2)3.6 mg

Niacin (B3)83 mg

Folate341 mcg

Choline738 mg

Caffeine0 mg

Water946 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

Coeurs de Filets de Bceuf a la Rossini. About 2 J lb. fillet of beef, J gill Lucca oil, 2 oz. butter, I shallot, 6 large chicken livers, 4 oz. foie gras, i truffle, pepper and salt, 8 round slices of fried bread, demi-glace sauce, meat glaze

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