gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
POULARDE DEMIDOFF
From A guide to modern cookery, 1909
Serves 1
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
664Calories
13 gProtein
86 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein13 g
Carbohydrates86 g
Fiber14 g
Sugars56 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol47 mg
Sodium835 mg
Potassium1961 mg
Calcium345 mg
Iron2.8 mg
Magnesium110 mg
Phosphorus348 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A2017 mcg
Vitamin E3.1 mg
Vitamin K36 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate158 mcg
Choline33 mg
Caffeine13 mg
Water679 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 277. The excerpt below is the record exactly as published.
POULARDE DEMIDOFF Poéle the pullet. When it is three-parts done, put it into a cocotte and surround it with the following garnish, prepared in advance and stewed in butter; viz :—one-half lb. of carrots and five oz. of turnips, cut into grooved crescents, one inch in diameter; five oz. of small onions cut into thin roundels, and five oz. of celery. Complete the cooking of the pullet with this garnish, and add to it, when about to serve, three oz. of truffles, cut to the shape of crescents, and one-sixth pint of chicken stock
Cook this with the app: pantry check, scaling, and the assistant.