Sauce Richelieu
From The "Queen" cookery books: Entrees, 1901
Known as Sauce St. Hubert when served with game.
Presented as published in 1901. 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
375Calories
4 gProtein
81 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein3.9 g
Carbohydrates81 g
Fiber21 g
Sugars37 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium855 mg
Calcium252 mg
Iron2.6 mg
Magnesium66 mg
Phosphorus79 mg
Zinc0.8 mg
Copper0.4 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A37 mcg
Vitamin E1.2 mg
Vitamin K59 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate18 mcg
Choline20 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 104. The excerpt below is the record exactly as published.
Sauce Richelieu. — This is simply espagnole made with strong game stock, and enriched at the last with strong game glaze or essence. It should be specially dark in colour, and taste strongly of game. If 3oz. or 4oz. of dried cherries or prunes are stewed in a gill of claret with a strip of lemon peel, a piece of stick cinnamon, and a few cloves, for twenty minutes at the side of the stove till tender, and then stirred into a good half pint of this sauce
Cook this with the app: pantry check, scaling, and the assistant.