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Poulet Sauté Forestière
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
477Calories
26 gProtein
58 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein26 g
Carbohydrates58 g
Fiber8.5 g
Sugars3.7 g
Total Fat17 g
Saturated Fat4.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol69 mg
Sodium231 mg
Potassium1839 mg
Calcium82 mg
Iron12 mg
Magnesium105 mg
Phosphorus463 mg
Zinc3.6 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D3.8 mcg
Vitamin C61 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K7.4 mcg
Vitamin B61.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate60 mcg
Choline94 mg
Caffeine0 mg
Water404 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 289. The excerpt below is the record exactly as published.
POULET SAUTE FORESTIERE Sauté the chicken in butter; sprinkle it with a table- spoonful of chopped shallots; add five oz. of quartered morels; stew in the oven for ten minutes, and dish the chicken. Swill with white wine; add one-sixth pint of veal stock; reduce, and pour over the chicken with the morels. Surround with four small heaps of potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled bacon between each heap, and sprinkle a pinch of chopped parsley
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