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Suprêmes de Volaille A L’Orientale
From A guide to modern cookery, 1909
Serves 1
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
49Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein0.9 g
Carbohydrates10 g
Fiber1 g
Sugars8.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium167 mg
Potassium185 mg
Calcium12 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline1.2 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 295. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE A L’ORIENTALE Sauté the swprémes in butter, and dish them each upon a thick slice of chow-chow, cut to the same shape, parboiled, and stewed in butter beforehand. Coat with Supréme sauce, com- bined with a quarter of its bulk of tomato purée, and flavoured moderately with saffron
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