Fillets of Beef a la Pompadour

Name: Fillets of Beef a la Pompadour
Ingredients: 1 J lb. fillet of beef; 1^ oz. butter; 1 tomato; ^ pint Espagnole sauce; 1 teaspoonful maitre d’botel butter; Macedoine of vegetables; Liquid glaze

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

1427Calories

177 gProtein

11 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1427 kcal

Protein177 g

Carbohydrates11 g

Fiber3.5 g

Sugars0 g

Total Fat113 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol539 mg

Sodium2761 mg

Potassium3026 mg

Calcium136 mg

Iron16 mg

Magnesium175 mg

Phosphorus1670 mg

Zinc36 mg

Copper0.8 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C42 mg

Vitamin A6.8 mcg

Vitamin E1.3 mg

Vitamin K8.8 mcg

Vitamin B64.5 mg

Vitamin B1214 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)45 mg

Folate123 mcg

Choline409 mg

Caffeine0 mg

Water618 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 9. The excerpt below is the record exactly as published.

FILLETS OF BEEF A LA POMPADOUR. 1 J lb. fillet of bee£ I 1^ oz. butter. 1 tomato. Dishing. — Potato border. ^ pint Espagnole sauce. 1 teaspoonful maitre d’botel butter. Macedoine of vegetables. Liquid glaze

Cook this with the app: pantry check, scaling, and the assistant.