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Ris de Veau Bonne Maman

Name: Ris de Veau Bonne Maman
Yield: 2 servings
Ingredients: Cut the vegetables intended for the braising stock into a short and coarse julienne, and add thereto an equal quantity of similarly-cut celery.

From A guide to modern cookery, 1909

Serves 2

Cover the cocotte and serve on a folded napkin.

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

5Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories4.5 kcal

Protein0.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Cholesterol0.4 mg

Sodium18 mg

Potassium13 mg

Calcium0.4 mg

Iron0 mg

Magnesium0.5 mg

Phosphorus3.4 mg

Zinc0 mg

Copper0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.6 mcg

Choline1.2 mg

Caffeine0 mg

Water12 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 237. The excerpt below is the record exactly as published.

RIS DE VEAU BONNE MAMAN Cut the vegetables intended for the braising stock into a short and coarse julienne, and add thereto an equal quantity of similarly-cut celery.

Cook this with the app: pantry check, scaling, and the assistant.