Larks au Chasseur
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Larks à la chipolata are prepared in the same manner, with the exception that a few peeled roast chestnuts must be added to the stew.
Presented as published in 1884. 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
231Calories
14 gProtein
3 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein14 g
Carbohydrates3 g
Fiber0.7 g
Sugars2.1 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol53 mg
Sodium558 mg
Potassium453 mg
Calcium8.1 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus160 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C1.5 mg
Vitamin A20 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate13 mcg
Choline51 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 133. The excerpt below is the record exactly as published.
Larks au chasseur. Rosbif à l'anglaise. Roast beef. Salade de choux rouges. Red cabbage salad. Bavarois au café. Bavarian coffee cream. Sorrel soup with cream. Cook some chopped sorrel in butter until a pulp, stir in à little flour, salt, pepper, and water; as soon as it boils, thicken with yolks of egg and cream, and pour into your soup-turéen on to slices of bread. This is an excellent soup for fast days. Larks au chasseur. Brown some small sausages and slices of lean bacon in a saucepan, add your larks and a few mushrooms, sprinkle with flour, moisten with red wine
Cook this with the app: pantry check, scaling, and the assistant.