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Darne de Saumon Lucullus
From A guide to modern cookery, 1909
Serves 1
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
161Calories
12 gProtein
7 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein12 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars5.1 g
Total Fat6.7 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol67 mg
Sodium78 mg
Potassium319 mg
Calcium60 mg
Iron2.9 mg
Magnesium32 mg
Phosphorus178 mg
Zinc20 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A31 mcg
Vitamin E0.6 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B125.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate19 mcg
Choline34 mg
Caffeine1.8 mg
Water106 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 156. The excerpt below is the record exactly as published.
DARNE DE SAUMON LUCULLUS Skin one side of the darne, lard it with truffles, and braise it in champagne. The Garnish Round the Darne.—Very small garnished patties of crayfish tails; small cassolettes of milt; small mousse- lines of oyster
Cook this with the app: pantry check, scaling, and the assistant.