Chicken Farce Cutlet a la Antoinetta
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
1829Calories
79 gProtein
93 gCarbs
124 gFat
Full nutrition (33 nutrients)
Calories1829 kcal
Protein79 g
Carbohydrates93 g
Fiber5.9 g
Sugars8.8 g
Total Fat124 g
Saturated Fat42 g
Monounsaturated Fat54 g
Polyunsaturated Fat16 g
Cholesterol1066 mg
Sodium5589 mg
Potassium976 mg
Calcium513 mg
Iron29 mg
Magnesium114 mg
Phosphorus1076 mg
Zinc14 mg
Copper2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4136 mcg
Vitamin E0.3 mg
Vitamin K55 mcg
Vitamin B60.5 mg
Vitamin B1214 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3.1 mg
Niacin (B3)23 mg
Folate398 mcg
Choline28 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 88. The excerpt below is the record exactly as published.
Chicken Farce Cutlet a la Antoinetta Cdtelette de Poulet a V Antoinette Add to two cups of chicken mousse one cup of fine bread crumbs [not dried bread], add the grated bread to the mousse, then form it in cutlets on a buttered pan. Decorate all around with chicken mousse and a dot in the center with a diamond of truffles. Put a half cup of chicken broth in the pan and put into the oven to cook with a tight cover for about eight minutes. Arrange them in the form of a ring on a platter and serve with green peas
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