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Poulet de Grains à la Limousine
From A guide to modern cookery, 1909
Serves 2
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
474Calories
21 gProtein
60 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories474 kcal
Protein21 g
Carbohydrates60 g
Fiber0.3 g
Sugars0.6 g
Total Fat28 g
Saturated Fat4.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat4 g
Cholesterol97 mg
Sodium183 mg
Potassium1009 mg
Calcium61 mg
Iron2.8 mg
Magnesium76 mg
Phosphorus259 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate93 mcg
Choline57 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 299. The excerpt below is the record exactly as published.
POULET DE GRAINS A LA LIMOUSINE Stuff the chicken with one-half lb. of good sausage-meat, combined with two oz. of chopped mushrooms fried in butter. Put the chicken in a cocotte with one oz. of butter and six rectangles of blanched breast of bacon, and cook gently in the oven. When about to serve, add two or three tablespoonfuls of veal gravy. Send, separately, six fine chestnuts
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