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Poulet saute a la Plombiere

Name: Poulet saute a la Plombiere
Yield: 3 servings
Ingredients: two tender chickens; a quarter of a pound of streaky bacon; two ounces of butter; a tablespoonful of flour; a tablespoonful of mild curry powder; a dessertspoonful of finely-desiccated unsweetened cocoanut; a glass of white wine; a tablespoonful of brandy; rather more than a pint of white stock or water; a small bunch of parsley; half a bay-leaf; pepper; salt; a very little grated nutmeg; a teaspoonful of red-currant jelly; the juice of half a sour orange

From The new century cookery book, 1901

Serves 3

Dress the pieces of chicken neatly in the centre of the border.

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

504Calories

27 gProtein

10 gCarbs

47 gFat

Full nutrition (35 nutrients)

Calories504 kcal

Protein27 g

Carbohydrates9.7 g

Fiber1.4 g

Sugars3.5 g

Total Fat47 g

Saturated Fat9.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol154 mg

Sodium372 mg

Potassium421 mg

Calcium84 mg

Iron2.3 mg

Magnesium41 mg

Phosphorus253 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.7 mcg

Vitamin C23 mg

Vitamin A120 mcg

Vitamin E1.4 mg

Vitamin K140 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.7 mg

Folate30 mcg

Choline90 mg

Caffeine0 mg

Alcohol1.5 g

Water201 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 284. The excerpt below is the record exactly as published.

oulet saute a la iPlombiere . — Cut up into neat joints two tender chickens ; cut into small dice a quarter of a pound of streaky bacon. Dissolve two ounces of butter in a saute-pan, add the bacon, and fry a little ; now add the pieces of chicken, together with two finely-chopped shallots. Allow the chicken to fry over a brisk fire for about five minutes, until they have acquired a nice light-brown colour on both sides. Mix a tablespoonful of flour, a tablespoonful of mild curry powder, and a dessertspoonful of finely- desiccated unsweetened cocoanut. Sprinkle this over the pieces of chicken, stir well over the fire, moisten with a glass of white wine, a tablespoonful of brandy, and rather more than a pint of white stock or water ; add also a small bunch of parsley and half a bay-leaf. Bring it gently to the boil, season with pepper, salt, and a very little grated nutmeg, add also a teaspoonful of red-currant jelly and the juice of half a sour orange

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