Remoulade sauce à la cosaque
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
147Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein13 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.4 g
Total Fat9.7 g
Saturated Fat7.3 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol372 mg
Sodium202 mg
Potassium146 mg
Calcium60 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water85 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 88. The excerpt below is the record exactly as published.
remoulade sauce à la cosaque. cosaque. Poularde en croûte. Braised pullet with white sauce. Lapereaux rôtis. Roast young rabbits. Petits pois à l'anglaise. Green peas à l’anglaise. Mousse aux framboises. Whipped raspberries and cream. Remoulade sauce à la cosaque. Take two hard-boiled yolks of egg, a blanched eschalot, and a handfal of chopped chervil, tarragon, pimpernel, and chive leaves, pound in a mortar; season with salt, pepper, grated nutmeg, a teaspoonful of mustard, and a pinch of cayenne pepper ; stir in two tablespoonsful of olive oil, and a teaspoon- ful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.