vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Selle de Chevreuil A L’Allemande
From A guide to modern cookery, 1909
Serves 4
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
268Calories
2 gProtein
3 gCarbs
28 gFat
Full nutrition (23 nutrients)
Calories268 kcal
Protein1.6 g
Carbohydrates3 g
Sugars0 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium16 mg
Potassium76 mg
Calcium48 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 328. The excerpt below is the record exactly as published.
SELLE DE CHEVREUIL A L’ALLEMANDE Marinade the saddle for two or three days in raw marinade No. 169, and roast it, on a narrow baking-tray, upon the vege- tables of the marinade. As soon as the joint is cooked, withdraw it; swill the tray with a little marinade, and almost entirely reduce. Clear of grease; add two-thirds pint of cream and one powdered juniper berry
Cook this with the app: pantry check, scaling, and the assistant.