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Stuffed Fillet of Beef with Chicken a la Juliet
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for dinner.
Presented as published in 1918. 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
794Calories
41 gProtein
43 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein41 g
Carbohydrates43 g
Fiber5.4 g
Sugars5.7 g
Total Fat49 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol362 mg
Sodium1654 mg
Potassium1129 mg
Calcium152 mg
Iron9.8 mg
Magnesium73 mg
Phosphorus501 mg
Zinc9 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A1096 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B61 mg
Vitamin B126 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate93 mcg
Choline71 mg
Caffeine0.9 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 201. The excerpt below is the record exactly as published.
Stuffed Fillet of Beef with Chicken a la Juliet Filet de Boeuf, farci de Poulet, a la Juliet If a roasted fillet is left over from the meal before, cut in pieces about two and a half inches across and three inches around; spread with chicken mousse all around; put on a buttered pan; decorate with a waved strip of mousse across, and a thin strip of truffles on top of the mousse; put in oven and cook from six to eight minutes — well covered — with some sherry. When done, arrange on hot slices of tomato with a brown truffle sauce
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