gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Poulet Sauté aux Truffes
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
628Calories
21 gProtein
39 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein21 g
Carbohydrates39 g
Fiber2.1 g
Sugars33 g
Total Fat59 g
Saturated Fat19 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol159 mg
Sodium120 mg
Potassium424 mg
Calcium146 mg
Iron2.3 mg
Magnesium59 mg
Phosphorus275 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A157 mcg
Vitamin E1.8 mg
Vitamin K6.4 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate13 mcg
Choline51 mg
Caffeine13 mg
Water77 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 292. The excerpt below is the record exactly as published.
POULET SAUTE AUX TRUFFES Half-sauté the chicken in butter; add six oz. of raw truffles, cut into slices, and complete the cooking under cover. Dish; swill with a few tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze sauce; finish with one and one-half oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.