Sauce Perigueux

Name: Sauce Perigueux
Ingredients: 1 small onion, chopped; 1/2 cup Madeira; 1 shallot, chopped; 1 herb bouquet; *4 pound raw ham, chopped; % cup brown gravy; 2 tablespoons butter; Salt and pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

632Calories

33 gProtein

62 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories632 kcal

Protein33 g

Carbohydrates62 g

Fiber4.5 g

Sugars10 g

Total Fat36 g

Saturated Fat4.8 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.4 g

Cholesterol130 mg

Sodium3445 mg

Potassium996 mg

Calcium131 mg

Iron3.3 mg

Magnesium72 mg

Phosphorus475 mg

Zinc3.9 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.9 mcg

Vitamin C14 mg

Vitamin A3.8 mcg

Vitamin E0.4 mg

Vitamin K0.8 mcg

Vitamin B60.7 mg

Vitamin B121.1 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.8 mg

Folate57 mcg

Choline111 mg

Caffeine0 mg

Water324 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 144. The excerpt below is the record exactly as published.

SAUCE PERIGUEUX 1 small onion, chopped l/2 cup Madeira 1 shallot, chopped 1 herb bouquet *4 pound raw ham, chopped % cup brown gravy 2 tablespoons butter *4 cup minced truffles Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.