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Turkey a la Dauphine
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a luncheon or dinner dish.
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
396Calories
75 gProtein
3 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein75 g
Carbohydrates2.6 g
Fiber1.2 g
Sugars1.1 g
Total Fat9.5 g
Saturated Fat2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol216 mg
Sodium2123 mg
Potassium942 mg
Calcium69 mg
Iron2.9 mg
Magnesium99 mg
Phosphorus823 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C33 mg
Vitamin A33 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B62.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)31 mg
Folate29 mcg
Choline187 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 312. The excerpt below is the record exactly as published.
pepper and salt while frying.) When done, arrange on a paper doily — one resting on top of another. Put a paper frill in each. Garnish around with parsley and small timbales of cranberry jelly; place on round pieces of toast and serve with potatoes or green vegetables for luncheon or dinner, and the bear¬ naise sauce in a sauceboat at the side. Turkey ( Dindon ) a la Dauphine When turkey is left over it can be made a beautiful dish for the following day. Trim well in nice little cutlets, put in a pan with sufficient stock or water to cover it, cook from thirty minutes to one hour; leave in the broth until cold. When cold, put all the trimmings through the machine, which will amount to about a cup or a cup and a half; to each cup add three tablespoons hot cream sauce, a speck of mustard
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