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Aspic de Poulet a l'Italienne
From A guide to modern cookery, 1909
Serves 6
Ensure the aspic is well chilled before serving.
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
483Calories
15 gProtein
15 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein15 g
Carbohydrates15 g
Fiber0.7 g
Sugars11 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol87 mg
Sodium332 mg
Potassium296 mg
Calcium54 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus175 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.5 mg
Vitamin A50 mcg
Vitamin E2.2 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate9.4 mcg
Choline31 mg
Caffeine3 mg
Water72 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 310. The excerpt below is the record exactly as published.
ASPIC DE POULET A L’ITALIENNE Clothe a border mould with aspic jelly, in accordance with the procedure described under ‘*‘ Aspic de Homard ”’ (No. 954), 538 GUIDE TO MODERN COOKERY and decorate it with large slices of truffles. Fill the mould with a coarse julienne of chicken fillets, salted tongue and truffles, spread in successive layers and besprinkled with cold, melted aspic. When about to serve, turn out the aspic on a very cold dish; set a salad ‘‘a I’Italienne’’ in its midst, and serve a Rémoulade sauce
Cook this with the app: pantry check, scaling, and the assistant.