Ris de Veau en Bordure a la Chasseur

Name: Ris de Veau en Bordure a la Chasseur
Ingredients: 1 sweetbread; 6 sliced, fresh mushrooms; 2 chopped shallots; a half glass of dry White Wine; a half gill of Tomato sauce; a half gill of Brown sauce

From "Dainty dishes", 1903

Presented as published in 1903. 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

321Calories

15 gProtein

25 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories321 kcal

Protein15 g

Carbohydrates25 g

Fiber5.6 g

Sugars10 g

Total Fat10 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium857 mg

Potassium1196 mg

Calcium48 mg

Iron2.8 mg

Magnesium53 mg

Phosphorus280 mg

Zinc2 mg

Copper0.8 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C25 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.1 mg

Folate73 mcg

Choline38 mg

Caffeine0 mg

Water402 g

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 22. The excerpt below is the record exactly as published.

Ris DE Veau en Bordure a la Chasseur — Sweet- bread IN Border, Hunter's Fash ton. Cut a parboiled sweetbread into thick slices and throw it into a saute pan with hot butter. Stir the sweetbread occasionally while cooking and after 5 minutes add 6 sliced, fresh mushrooms and 2 chopped shallots ; cook for 5 minutes longer, then moisten with a half glass of dry White Wine

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