Frenchdinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken en Cocotte
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
444Calories
15 gProtein
90 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein15 g
Carbohydrates90 g
Fiber12 g
Sugars9.3 g
Total Fat9.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Cholesterol33 mg
Sodium49 mg
Potassium2191 mg
Calcium86 mg
Iron4.2 mg
Magnesium122 mg
Phosphorus329 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B61.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate95 mcg
Choline76 mg
Caffeine0 mg
Water503 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 231. The excerpt below is the record exactly as published.
Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve. THE HOTEL ST. FRANCIS COOK BOOK BREAKFAST Stewed prunes Ham and eggs Rolls Coffee OCTOBER 21 LUNCHEON Grapefruit a la rose Eggs, ministerielle Beef goulash, Hungarian style Mince pie Coffee DINNER Consomme Diane Chow chow. Salted almonds Sole Dejazet Roast chicken Summer squash Chateau potatoes Lettuce salad Vanilla ice cream Assorted cakes Coffee Consomme Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and stain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry wine and a little Cayenne pepper before serving. Sole Dejazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt
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