gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
POULARDE SOUVAROFF
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
598Calories
11 gProtein
32 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein11 g
Carbohydrates32 g
Fiber1.6 g
Sugars25 g
Total Fat47 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol120 mg
Sodium480 mg
Potassium310 mg
Calcium144 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus232 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A661 mcg
Vitamin E1.2 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B125.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate40 mcg
Choline1 mg
Caffeine9.8 mg
Water49 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 284. The excerpt below is the record exactly as published.
POULARDE SOUVAROFF Stuff the pullet with one-half lb. of foie gras and five oz. of truffles cut into large dice, and three-parts poéle it. Now put it into a cocotte with ten fair-sized truffles stewed in Madeira for a few minutes in the same saucepan as that in which the pullet was poéled. Moisten with one-sixth pint of veal stock
Cook this with the app: pantry check, scaling, and the assistant.