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Escalops of Veal à la Diuxelle
From The table, 1889
Serves 6
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
77Calories
5 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein4.6 g
Carbohydrates4.7 g
Fiber1.2 g
Sugars1.8 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium200 mg
Potassium310 mg
Calcium7.7 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C5.8 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate21 mcg
Choline13 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
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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