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Ris de Veau aux Queues d’Ecrevisses
From A guide to modern cookery, 1909
Serves 1
Serve, separately, an Allemande sauce prepared with crayfish butter.
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
183Calories
20 gProtein
1 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories183 kcal
Protein20 g
Carbohydrates1 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat5.5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol195 mg
Sodium84 mg
Potassium407 mg
Calcium41 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus366 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin C13 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate36 mcg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 239. The excerpt below is the record exactly as published.
RIS DE VEAU AUX QUEUES D’ECREVISSES Stud the sweetbreads with truffle and braise them without colouration. Dish them, and, on either side, set a heap of cray- fishes’ tails (in the proportion of four to each person), cohered with cream
Cook this with the app: pantry check, scaling, and the assistant.