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Piece de Boeuf a la Flamande
From A guide to modern cookery, 1909
Serves 6
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
126Calories
16 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein16 g
Carbohydrates8.3 g
Fiber3.5 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium153 mg
Potassium609 mg
Calcium78 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus172 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A9.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate88 mcg
Choline46 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 220. The excerpt below is the record exactly as published.
PIECE DE BCEUF A LA FLAMANDE Lard the piece of beef, and braise it as explained under No. 247. Meanwhile prepare the following garnish :—(1) Cut a nice firm cabbage into four, remove the heart, and parboil it for seven or eight minutes. Drain it; cool it; divide up the quarters, leaf by leaf, so as to remove the hard ribs, and season with salt and pepper. Mould them to the shape of balls by pressing them in the corner of a towel into balls weighing about three oz. each, or simply put them into a saucepan with a quartered carrot, an onion stuck with a clove, a faggot, six oz. of blanched breast of pork, and a little raw sausage with garlic, which latter must be withdrawn after cooking has gone on for one and one-half hours. Moisten the cabbage with just sufficient consommé
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