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Poulet Sauté Stanley
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
481Calories
18 gProtein
10 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein18 g
Carbohydrates9.9 g
Fiber2 g
Sugars3.3 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol177 mg
Sodium358 mg
Potassium363 mg
Calcium78 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus194 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C4.3 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6 mg
Folate20 mcg
Choline56 mg
Caffeine0 mg
Water208 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 STANLEY Colour the chicken in butter, and complete its cooking under cover with one-half lb. of minced onions. Dish it in a flat, earthenware cocotte, setting a heap of mushrooms on either side of it; add one-third pint of cream to the onions; simmer for ten minutes; rub through tammy, and reduce. Finish this sauce with one oz. of butter, a little curry, and pour it over the chicken. Set ten slices of truffle
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