nut-freesoy-freefish-freeshellfish-free
Chicken with Supreme Sauce a la Fanchonette
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree.
Presented as published in 1918. 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
434Calories
26 gProtein
32 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein26 g
Carbohydrates32 g
Fiber0 g
Sugars18 g
Total Fat32 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol447 mg
Sodium467 mg
Potassium736 mg
Calcium513 mg
Iron2.8 mg
Magnesium63 mg
Phosphorus591 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate72 mcg
Choline361 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 287. The excerpt below is the record exactly as published.
Chicken with Supreme Sauce a la Fanchonette Poulet, Sauce Supreme, a la Fanchonette Roll the puff* paste out thin; line little fluted cake tins with the pastry, cutting it even around the edges; fill with beans and bake. When baked, remove the beans and fill; put a handle of pastry in each; arrange on a platter; garnish with parsley. Serve as an entree. Filling. Cook chicken in water, pepper, salt, onions, and carrots, until tender; leave in the juice until cold, then cut the white part in very small dices, and add to the sauce. Sauce. One and a half cups milk, one tablespoon butter, two tablespoons flour, two tablespoons sherry, yolks of two eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.