French
Sauce Bordelaise
From Recherché entrées, 1907
In most cases where Bordelaise sauce is used, especially with beef, some thin round slices of beef marrow are blanched and put on the meat before it is served or warmed up in the sauce.
Presented as published in 1907. 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
934Calories
13 gProtein
136 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories934 kcal
Protein13 g
Carbohydrates136 g
Fiber20 g
Sugars16 g
Total Fat42 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.6 g
Cholesterol109 mg
Sodium486 mg
Potassium1752 mg
Calcium181 mg
Iron5.4 mg
Magnesium84 mg
Phosphorus218 mg
Zinc1.8 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A124 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.8 mg
Folate82 mcg
Choline6.8 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.
Sauce Bordelaise. I pint Espagnole or brown sauce, i wineglassful claret, 2 finely chopped shallots, J oz. meat glaze, i teaspoonful chopped herbs (parsley, tarragon and chervil), a pinch of sugar, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.