Mousquetaire Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories4.3 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat4.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Sodium60 mg
Potassium10 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Water9.2 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 87. The excerpt below is the record exactly as published.
Mousquetaire sauce. Pound a small eschalot, a few chervil, tarragon, and cress leaves in a mortar ; add a dessert-spoonful of meat plaze, salt, pepper, a pinch of grated nutmeg, and a teaspoonful of mustard ; pass through a tammy, moisten with two tablespoons- ful of olive oil and a teaspoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.