Livournaise
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
521Calories
19 gProtein
96 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein19 g
Carbohydrates96 g
Fiber11 g
Sugars15 g
Total Fat6.9 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium1382 mg
Potassium1378 mg
Calcium359 mg
Iron11 mg
Magnesium120 mg
Phosphorus289 mg
Zinc2.7 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A299 mcg
Vitamin E0.6 mg
Vitamin K1171 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate262 mcg
Choline25 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 66. The excerpt below is the record exactly as published.
Livournaise, Cooked in dish w. tom. sa. w. fennel, pars¬ ley, bread crumbs, baked. Loie Fuller, Fish in Medaillon shape cov. fi-fo., dec. w. ring, made of chopped truf., coral and pistachio, white, green and pink sa. around. Lorgnette, Kingfish, smelts, etc. cut lorgnette shape, cov. Italien sa., baked. Louisville, White Chasseur sa. w. fumet gar. green corn croquettes. Louisette, Cooked in dish gar. w. mussels and shrimps, Bercy sa., baked. Lutece, Fish fried only milk and flour. Parisienne sa. and Parisienne pot around. Lyonnaise, Quenelle of fish forcemeat, or fish, fried, saute or braised w. smothered onions, white or brown sa. w. fumet. Macedoine, Fish fried or poached gar. w. mixed fancy vege., thi. ere. sa. w. fumet according to fish. Madeleine, Cov. ere. sa. w. crawfish butter, add shrimps and celery, cut in dice. Magenta, Cov. fi-fo. sprinkled w. truf. and pistachio. Magenta sa. w. fumet around. Mai'da, In border Duchesse pot. fil. w. jul. of celery, pounded tom. sautd w. shallot, fish cov. Mornay sa. glazed. — 137 GAN CEL'S CULINARY ENCYCLOPEDIA Maintenon, Cov. Normande sa. w. crawfish butter, gar. dec. fish quen. and nuts of oysters. Mattre d' Hotel, All broiled fish served Maitre d’Hotel, butter. Marion, In border Duchesse pot. fil. w. asp. tips, jul. of truf. and mu. thi. cr. sa., fish cov. fine herbsw. fumet. Mantoue, Stuf. fi-fo. and Duxelles cov. Italien sa., baked. Marcel le, Cov. fi-fo. dec. in crust, fil. w. Normande gar. " and sa. Marchand de Vin, Cooked in dish, same as “Bercy,” w. red wine reduced and glazed. Marechale, Cooked cov. Villeroy sa. and breaded Eng¬ lish style, fried w. butter, gar. truf., mu.., shrimps, dec. quen., supreme sa. around. Marguerites, Fish fried w. butter on sliced mu. cov. w. fumet w. taragon butter and chopped parsley
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