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Stuffed Venison Cutlets with Mushrooms a la Alfred
From The Swedish, French, American cook book, 1918
Serves 2
Suitable as an entree for luncheon or dinner.
Presented as published in 1918. 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
18Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories18 kcal
Protein3.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol13 mg
Sodium7.7 mg
Potassium48 mg
Calcium0.8 mg
Iron0.5 mg
Magnesium3.5 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.6 mcg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 361. The excerpt below is the record exactly as published.
Stuffed Venison Cutlets with Mushrooms, a la Alfred Cotelettes de Venaison farcies, aux Champignons a la Alfred Take a slice of the venison, cook in water with Madeira wine, onions, pepper, and salt, until tender — from one to one and a half hours; leave in the juice until cold. When cold, take out, form in little cutlets the shape of a small chop, leave on a buttered pan, cover with the mousse of chicken, decorate with mousse (colored orange color) and some truffles, put in oven with some sherry and butter, cook from six to eight minutes
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