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Escalops of Veal a la Diixelle

Name: Escalops of Veal a la Diixelle
Yield: 1 servings
Ingredients: six escalops; a chopped shallot; six mushrooms shred as finely as possible; one crushed clove of garlic; a teaspoonful of chopped parsley; a gill of Espagnole sauce (No. 151); half a glassful of white wine

From The table, 1889

Serves 1

Presented as published in 1889. 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

677Calories

56 gProtein

28 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories677 kcal

Protein56 g

Carbohydrates28 g

Fiber7.1 g

Sugars11 g

Total Fat30 g

Saturated Fat4.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.4 g

Cholesterol123 mg

Sodium1323 mg

Potassium2330 mg

Calcium69 mg

Iron4.8 mg

Magnesium107 mg

Phosphorus828 mg

Zinc8.4 mg

Copper1.7 mg

Manganese0.5 mg

Vitamin D0.8 mcg

Vitamin C35 mg

Vitamin A6.2 mcg

Vitamin E0.5 mg

Vitamin K24 mcg

Vitamin B61.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)29 mg

Folate148 mcg

Choline76 mg

Caffeine0 mg

Water689 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 179. The excerpt below is the record exactly as published.

Escalops of Veal a la Diixelle. — Prepare six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a glassful of white wine

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