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Foie de Veau Sauté aux Fines Herbes
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
33Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories33 kcal
Protein5.1 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium13 mg
Potassium82 mg
Calcium1 mg
Iron2.1 mg
Magnesium4.8 mg
Phosphorus91 mg
Zinc0.8 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7075 mcg
Vitamin E0.5 mg
Vitamin B60.1 mg
Vitamin B1221 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 243. The excerpt below is the record exactly as published.
FOIE DE VEAU SAUTE AUX FINES HERBES Cut the calf’s liver into slices, as above; season these with salt and pepper; dredge them, and toss them in butter
Cook this with the app: pantry check, scaling, and the assistant.