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Piece de Boeuf a la Noailles
From A guide to modern cookery, 1909
Serves 2
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
424Calories
28 gProtein
61 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein28 g
Carbohydrates61 g
Fiber8.3 g
Sugars13 g
Total Fat8 g
Saturated Fat2.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol66 mg
Sodium1193 mg
Potassium874 mg
Calcium98 mg
Iron5.4 mg
Magnesium58 mg
Phosphorus341 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate162 mcg
Choline84 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 221. The excerpt below is the record exactly as published.
PIECE DE BCEUF A LA NOAILLES Lard the piece of beef, and marinade it in brandy and red wine. This done, dry it thoroughly, and brown it evenly in butter all over; moisten it with its marinade and an equal quantity of veal gravy, and set to cook gently. When the meat is half-cooked, surround it with two lbs. of minced onions, tossed in butter, and three oz. of rice
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