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Sauce Montglas
From The table, 1889
Serves 2
Presented as published in 1889. 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
403Calories
22 gProtein
20 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein22 g
Carbohydrates20 g
Fiber4.5 g
Sugars9.6 g
Total Fat26 g
Saturated Fat3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol25 mg
Sodium1527 mg
Potassium1158 mg
Calcium60 mg
Iron2.7 mg
Magnesium59 mg
Phosphorus338 mg
Zinc2.7 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C30 mg
Vitamin A21 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9 mg
Folate70 mcg
Choline33 mg
Caffeine1.8 mg
Water260 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 119. The excerpt below is the record exactly as published.
Sauce Montglas. — Cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue, one ounce of cooked chick- en, two truffles, and four mushrooms. Place all in a saucepan, with half a wineglassful of good Madeira wine ; place the pan on a brisk fire, and l8o THE TABLE. let reduce for three minutes. Then add half a pint of Espagnole sauce (No. 151), and one gill of good tomato sauce
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