Chaudfroid of Chicken
From The complete Indian housekeeper & cook, 1898
The centre may be filled with green peas in a cream sauce.
Presented as published in 1898. 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
245Calories
3 gProtein
22 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories245 kcal
Protein3 g
Carbohydrates22 g
Fiber1.2 g
Sugars18 g
Total Fat16 g
Saturated Fat8.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol25 mg
Sodium33 mg
Potassium143 mg
Calcium75 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.3 mcg
Caffeine7.2 mg
Water6.5 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 185. The excerpt below is the record exactly as published.
Chaudfroid of Chicken. — From the breast of two boiled chickens cut eight neatly trimmed cutlets. Dip four of these in reduced bechamel sauce and four in clear brown salmis sauce made with cornflour, and set them aside. When firm, decorate the white ones with truffles
Cook this with the app: pantry check, scaling, and the assistant.