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Filets de Caneton à la Lorraine

Name: Filets de Caneton à la Lorraine
Yield: 3 servings
Ingredients: 1 large duckling; 1 gill brown chaud-froid sauce (No. 291); 1 terrine of foie gras (No. 12 size); 1/2 gill veloutee sauce (No. 206); 1 1/2 gill aspic jelly (No. 293); 1/2 lb. cooked lean ham; 1 glass Marsala; 1 gill double cream; salt, pepper, and paprika

From The new century cookery book, 1901

Serves 3

Utilize the carcass for sauce flavoring.

Presented as published in 1901. 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

668Calories

21 gProtein

72 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories668 kcal

Protein21 g

Carbohydrates72 g

Fiber2.4 g

Sugars40 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat11 g

Polyunsaturated Fat2 g

Cholesterol112 mg

Sodium1358 mg

Potassium618 mg

Calcium73 mg

Iron2.8 mg

Magnesium37 mg

Phosphorus293 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C8.9 mg

Vitamin A98 mcg

Vitamin E0.4 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.6 mg

Folate23 mcg

Choline81 mg

Caffeine0 mg

Water198 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 340. The excerpt below is the record exactly as published.

Filets de Caneton d la Lorraine. — 1 large duckling , 1 gill brown chaud-froid sauce (No. 291), 1 terrine of foie gras (No. 12 size), % gill veloutee sauce (No. 206), 1^ gill aspic jelly (No. 293), ^ lb. cooked lean ham, \ glass Marsala, 1 gill double cream, salt, pepper, and paprika

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