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Sole Richelieu

Name: Sole Richelieu
Yield: 1 servings
Ingredients: the sole; butter a la maitre-d’hétel; a row of sliced truffles

From A guide to modern cookery, 1909

Serves 1

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

79Calories

4 gProtein

5 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories79 kcal

Protein3.8 g

Carbohydrates5.4 g

Fiber0.3 g

Sugars4.6 g

Total Fat4.5 g

Saturated Fat2.3 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol18 mg

Sodium82 mg

Potassium76 mg

Calcium24 mg

Iron0.3 mg

Magnesium10 mg

Phosphorus84 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.4 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate2.3 mcg

Choline16 mg

Caffeine1.8 mg

Water23 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 167. The excerpt below is the record exactly as published.

SOLE RICHELIEU Prepare the sole exactly as directed under ‘* Sole a la Col- bert’ (No. 822). When it is fried, remove the bones and dish it. Garnish the inside with butter a la maitre-d’hétel, and lay thereon a row of sliced truffles

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