Poulet en fricot a V Orlie

Name: Poulet en fricot a V Orlie
Ingredients: the flesh of some cold cooked chicken; a slice of parboiled fat bacon; egg; breadcrumb; a rich tomato sauce

From The "Queen" cookery books: Entrees, 1901

Presented as published in 1901. 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

851Calories

24 gProtein

94 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein24 g

Carbohydrates94 g

Fiber8.9 g

Sugars15 g

Total Fat41 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.5 g

Omega-30 g

Cholesterol215 mg

Sodium1923 mg

Potassium1148 mg

Calcium267 mg

Iron8.8 mg

Magnesium98 mg

Phosphorus348 mg

Zinc2.7 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D1.8 mcg

Vitamin C22 mg

Vitamin A80 mcg

Vitamin E0.8 mg

Vitamin K7.3 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.2 mg

Folate139 mcg

Choline175 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.

Poulet en fricot a V Orlie. — Prepare the flesh of some cold cooked chicken (rabbit, veal, or indeed any meat may be used in this way), as for rissoles, and when cold take little pieces of this farce, roll it into tiny cutlet shapes between your well floured hands, roll it in a slice of parboiled fat bacon, egg and breadcrumb it, or dip it in frying batter, and fry it a golden brown, drain well, and serve piled up cutlet fashion ( en bnisson ) in the centre of a hot dish with a rich tomato sauce

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