vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
POULARDE STANLEY
From A guide to modern cookery, 1909
Serves 3
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
755Calories
11 gProtein
91 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein11 g
Carbohydrates91 g
Fiber4.5 g
Sugars18 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium47 mg
Potassium558 mg
Calcium149 mg
Iron4.2 mg
Magnesium55 mg
Phosphorus248 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate211 mcg
Choline19 mg
Caffeine4.3 mg
Water219 g
Estimated from matched ingredients across 3 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 STANLEY Stuff the pullet with one-half Ib. of rice, three oz. of mush- rooms, and three oz. of a julienne of truffles. Poach it with one lb. two oz. of sliced and blanched onions, seasoned with a pinch of curry. When the pullet is ready, rub the cooking- liquor and the onions through tammy. Add one-third pint of Velouté and one-third pint of cream to this cullis; reduce to a stiff consistence; rub once more through tammy, and finish with one-sixth pint of cream
Cook this with the app: pantry check, scaling, and the assistant.