Veal Chops Piques
From French dishes for American tables, 1886
Presented as published in 1886. 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
515Calories
9 gProtein
67 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein8.5 g
Carbohydrates67 g
Fiber12 g
Sugars37 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol38 mg
Sodium139 mg
Potassium804 mg
Calcium287 mg
Iron4.7 mg
Magnesium102 mg
Phosphorus208 mg
Zinc2 mg
Copper0.4 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A618 mcg
Vitamin E3.1 mg
Vitamin K34 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate54 mcg
Choline20 mg
Caffeine11 mg
Water206 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 36. The excerpt below is the record exactly as published.
Veal Chops Piques. Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner ; put in a flat sauce- pan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consom- ENTREES. 83 me (Art. 1) and a claret-glass of white wine
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