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Cotelettes a la Champvallon
From A guide to modern cookery, 1909
Serves 2
Baste often while cooking.
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
616Calories
30 gProtein
71 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein30 g
Carbohydrates71 g
Fiber9.1 g
Sugars7.6 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2 g
Cholesterol88 mg
Sodium101 mg
Potassium1916 mg
Calcium84 mg
Iron5 mg
Magnesium117 mg
Phosphorus429 mg
Zinc5.6 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B61.3 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate96 mcg
Choline48 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 253. The excerpt below is the record exactly as published.
COTELETTES A LA CHAMPVALLON (10 Cutlets) Take some cutlets from the region underlying the shoulder; that is to say, those uncovered by the removal of this joint. And do not clear the bone-ends of their meat, as when frills are to be fixed to them. Season them with salt and pepper, and brown them in butter on both sides. This done, put them in an earthenware dish with half lb. of sliced onions, tossed in butter without colouration; moisten with enough white stock to almost cover the cutlets and the onions; add the quarter of a clove of garlic, crushed, and a faggot; boil, and set in the oven. At the end of twenty minutes, add one and one-half lbs. of potatoes
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