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Richelieu Sauce (Sauce Richelieu)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
492Calories
10 gProtein
37 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein10 g
Carbohydrates37 g
Fiber2.7 g
Sugars18 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.5 g
Cholesterol99 mg
Sodium362 mg
Potassium756 mg
Calcium104 mg
Iron1.7 mg
Magnesium49 mg
Phosphorus198 mg
Zinc1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate26 mcg
Choline28 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 458. The excerpt below is the record exactly as published.
Richelieu Sauce ( Sauce Richelieu ) Put a tablespoon butter in a saucepan; add one tablespoon flour, then one cup game stock, and half cup Rhine wine. Beat the sauce until, creamy; add pepper and salt to taste. Have six small white onions cooked and chopped, add the onions to the sauce, and, just before serving, add four tablespoons rich cream
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