Pomfret Fillets with Poulette Sauce

Name: Pomfret Fillets with Poulette Sauce
Ingredients: one large pomfret or two small ones; a very little finely minced (cooked) onion; a spoonful of chablis; a spoonful of vinegar; the strained yolks of four eggs; a dozen button mushrooms; a table-spoonful of cream

From Culinary jottings, 1885

Keep fillets hot while making the sauce.

Presented as published in 1885. 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

540Calories

52 gProtein

31 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein52 g

Carbohydrates31 g

Fiber8.6 g

Sugars18 g

Total Fat27 g

Saturated Fat9.7 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol759 mg

Sodium330 mg

Potassium2985 mg

Calcium150 mg

Iron7.8 mg

Magnesium103 mg

Phosphorus1133 mg

Zinc7 mg

Copper2.8 mg

Manganese0.5 mg

Vitamin D5.7 mcg

Vitamin C18 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K1 mcg

Vitamin B61.2 mg

Vitamin B122.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)4.3 mg

Niacin (B3)31 mg

Folate239 mcg

Choline734 mg

Caffeine0 mg

Water972 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 199. The excerpt below is the record exactly as published.

spoon- ful of chablis and a spoonful of vinegar. Lift them out when done, strain off the broth, thicken it as carefully as you can in the hain-maric with a little flour, and butter, and the strained yolks of four eggs, add a dozen button mushrooms cut into quarters, a little white pepper and salt, and as you take it off the fire, stir in a table-spoonful of cream

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