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Italienne Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
This sauce is used for many entree dishes.
Presented as published in 1919. 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
691Calories
18 gProtein
103 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein18 g
Carbohydrates103 g
Fiber5.9 g
Sugars7.3 g
Total Fat37 g
Saturated Fat4.8 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.6 g
Cholesterol71 mg
Sodium6984 mg
Potassium723 mg
Calcium228 mg
Iron3.6 mg
Magnesium69 mg
Phosphorus362 mg
Zinc2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate77 mcg
Choline12 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 270. The excerpt below is the record exactly as published.
Italienne sauce. Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley
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