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Dindonneau en Daube
From A guide to modern cookery, 1909
Serves 8
Serve as a daube.
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
411Calories
25 gProtein
3 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein25 g
Carbohydrates3.3 g
Fiber0 g
Sugars1 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.1 g
Cholesterol90 mg
Sodium431 mg
Potassium657 mg
Calcium31 mg
Iron2.6 mg
Magnesium36 mg
Phosphorus245 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate12 mcg
Choline8.5 mg
Caffeine0 mg
Water528 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 314. The excerpt below is the record exactly as published.
DINDONNEAU EN DAUBE Bone the young turkey’s breast, and stuff it, arranging its meat as for a galantine, with very good sausage-meat com- bined with a glassful of liqueur brandy per two lbs. of the former; bacon, truffles; and a very small and red ox-tongue, covered with slices of bacon and set in the centre of the garnish. Reconstruct the young turkey; sew it; truss it, and put it in a terrine just large enough to hold it and its moistening. With the bones and the trimmings of the young turkey, two slices of veal, two lbs. of frizzled beef, aromatics, one pint of white wine, and two quarts of water, prepare a brown stock after recipe No. 9. Reduce this stock to one and one-half quarts
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