Sauce Chasseur
From The Dudley book of cookery and household recipes, 1909
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
284Calories
15 gProtein
7 gCarbs
22 gFat
Full nutrition (21 nutrients)
Calories284 kcal
Protein15 g
Carbohydrates6.6 g
Fiber2 g
Total Fat22 g
Sodium1368 mg
Potassium481 mg
Calcium24 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus167 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C24 mg
Vitamin B60.4 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate52 mcg
Water72 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 16. The excerpt below is the record exactly as published.
SAUCE CHASSEUR CHOP two eschalots and cook them well in a little olive oil ; then wet the same with some good white wine (sauterne or sherry), which let reduce well ; then add equal quantities of tomato and brown sauce. Mince some mushrooms and put in the sauce, also a small 48 SAUCES pinch of cayenne pepper, and let these ingredients cook for ten minutes. At the time of serving add a little chopped parsley
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