gluten-freenut-freeegg-freesoy-free
Blanc de Poulet Elisabeth
From A guide to modern cookery, 1909
Serves 2
Serve quickly to maintain temperature contrast.
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
519Calories
49 gProtein
8 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein49 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat31 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.1 g
Cholesterol248 mg
Sodium374 mg
Potassium789 mg
Calcium196 mg
Iron15 mg
Magnesium88 mg
Phosphorus541 mg
Zinc120 mg
Copper8.7 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A109 mcg
Vitamin E3.1 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate31 mcg
Choline296 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 297. The excerpt below is the record exactly as published.
BLANC DE POULET ELISABETH Raise the suprémes of two small chickens; poach them in butter and lemon juice, and coat them with Supréme sauce. Dish them around a low, very cold cushion of bread, placed on the dish at the last moment. Upon the cushion, quickly set a dozen shelled oysters
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