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Poulet saute a la Cabello

Name: Poulet saute a la Cabello
Yield: 2 servings
Ingredients: 1 young chicken (trussed); ½ gill olive oil; 1 orange; ½ pint demi-glace sauce (No. 237); ¼ gill tomato sauce (No. 271); ½ oz. butter; 1 glass port wine; ½ pint of preserved pimentos (sweet); a tablespoonful meat glaze; seasoning

From The new century cookery book, 1901

Serves 2

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

404Calories

19 gProtein

30 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories404 kcal

Protein19 g

Carbohydrates30 g

Fiber5.7 g

Sugars19 g

Total Fat19 g

Saturated Fat8 g

Monounsaturated Fat24 g

Polyunsaturated Fat5.5 g

Omega-30.2 g

Cholesterol80 mg

Sodium164 mg

Potassium1045 mg

Calcium85 mg

Iron4.6 mg

Magnesium69 mg

Phosphorus231 mg

Zinc1.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C146 mg

Vitamin A190 mcg

Vitamin E2.7 mg

Vitamin K13 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.3 mg

Folate46 mcg

Choline76 mg

Caffeine0 mg

Water461 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 282. The excerpt below is the record exactly as published.

Poulet saute ala Cabello. — 1 young chicken (trussed), b gill olive oil, 1 orange, % pint demi-glace sauce (No. 237), ^ gill tomato sauce (No. 271), % oz. butter, 1 glass port wine, % pint of preserved pimentos (siveet), a tablespoonful meat glaze, seasoning. Untruss the chicken, cut it into six to eight joints, wipe them, and fry a nice light brown colour in the oil. Pour off the oil and season the chicken with salt, pepper (white and red) ; chop or grate the thin rind of an orange ; add this, also the wine and sauces (demi-glace and tomato), to the chicken, cover, and cook gently for about twenty minutes. Take out the chicken and dress the pieces neatly on a dish containing a small bed of potato puree. Keep it hot, melt the butter till nut-brown, and pour over the dish of chicken. Have ready the pimentos cut into Julienne shapes and make hot with a little demi- glace, add to this the meat glaze, and dress in the centre of the dish or in groups round its base. Re-heat the sauce, skim it, season to taste with a good pinch of aromatic spice. Strain it over the chicken and serve very hot. 962. Poulet saute a la Carnot.— 1 chicken, 1 oz. butter

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