Salmi of Grouse with Truffles

Name: Salmi of Grouse with Truffles
Ingredients: a grouse; twelve slices of truffles; a glass of claret wine; one-half a pint of brown sauce

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

2519Calories

49 gProtein

179 gCarbs

159 gFat

Full nutrition (34 nutrients)

Calories2519 kcal

Protein49 g

Carbohydrates179 g

Fiber13 g

Sugars140 g

Total Fat159 g

Saturated Fat67 g

Monounsaturated Fat45 g

Polyunsaturated Fat3.6 g

Omega-30.2 g

Cholesterol191 mg

Sodium2605 mg

Potassium2127 mg

Calcium625 mg

Iron9.1 mg

Magnesium250 mg

Phosphorus949 mg

Zinc8.8 mg

Copper1.7 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A518 mcg

Vitamin E6.6 mg

Vitamin K22 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)7.5 mg

Folate123 mcg

Choline12 mg

Caffeine54 mg

Water374 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 36. The excerpt below is the record exactly as published.

SALMI OF GROUSE WITH TRUFFLES ^ Clean and roast a grouse for twenty minutes, so as to have it a little rare. Remove the legs, and cut the breast in four pieces. Chop the carcass in small pieces and fry 66 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. ifl/ 11* LOUIS' EVERY WOMAN'S COOK BOOK with a " mirpoix " for a few minutes ; add a glass of claret wine, and let it boil to half the quantity. Then add one-half a pint of brown sauce, cook for a few minutes more, and strain through a fine sieve. Heat the sauce, add the pieces of grouse, twelve slices of truffles

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