Escallopes de Poulet a la Financiere

Name: Escallopes de Poulet a la Financiere
Ingredients: The Legs of a Chicken; Half a pound of Veal; Quarter of a pound of fat Bacon; Two tablespoonfuls of chopped Tongue; Truffles; Mushrooms; Two Eggs; Nutmeg; Cayenne and Salt; Two ounces of Butter; Three-quarters of a pint of Stock

From High-class cookery recipes, 1897

For the sauce: make the half pint of brown sauce, sherry, cayenne, and chopped truffles boil up once, and pour round the chicken, putting cockscombs, truffles, pieces of tongue, and mushrooms in the centre.

Presented as published in 1897. 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

2284Calories

124 gProtein

2 gCarbs

240 gFat

Full nutrition (34 nutrients)

Calories2284 kcal

Protein124 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.4 g

Total Fat240 g

Saturated Fat70 g

Monounsaturated Fat84 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol1079 mg

Sodium762 mg

Potassium1599 mg

Calcium137 mg

Iron7.6 mg

Magnesium140 mg

Phosphorus1208 mg

Zinc14 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D5.5 mcg

Vitamin C6.4 mg

Vitamin A299 mcg

Vitamin E3.3 mg

Vitamin K5.4 mcg

Vitamin B62.4 mg

Vitamin B126.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)41 mg

Folate99 mcg

Choline545 mg

Caffeine0 mg

Water495 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 29. The excerpt below is the record exactly as published.

Escallopes de Poulet a la Financiere. Ingredients, The Legs of a Chicken. Half a pound of Veal. Quarter of a pound of fat Bacon. Two tablespoonfuls of chopped Tongue. Truffles. Mushrooms. Two Eggs. Nutmeg. Cayenne and Salt. Two ounces of Butter. Three-quarters of a pint of Stock

Cook this with the app: pantry check, scaling, and the assistant.