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POULARDE A LA MANCINI
From A guide to modern cookery, 1909
Serves 4
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
583Calories
15 gProtein
39 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein15 g
Carbohydrates39 g
Fiber1.5 g
Sugars2.6 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol119 mg
Sodium328 mg
Potassium215 mg
Calcium241 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus280 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A296 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate26 mcg
Caffeine0.5 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 280. The excerpt below is the record exactly as published.
POULARDE A LA MANCINI Poach the pullet. Remove the suprémes; suppress the bones of the breast without touching either the pinions or the legs, and set the carcass, thus prepared, on a very low cushion of bread or rice, so that it may be steady. Fill the carcass with macaroni, cohered with cheese and cream, and combined with three oz. of foie gras in dice, and one-half oz. of a julienne of truffles. Slice the suprémes, and reconstruct them on the macaroni, placing a fine slice of truffle between each. Coat the pullet with a stiff and unctuous cream sauce; sprinkle with grated cheese
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