Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two eggs to a stiff froth
- three-fourths their height
- parsley
- pepper
- salt
Directions
Trim off all the skin of some cold cooked hare, chop the flesh and place it in a mortar, pound it till smooth ; mix with it one- third its quantity of grated bread crumbs, a little finely chopped parsley, pepper and salt to taste. Whisk the whites of two eggs to a stiff froth, stir them in with mixture, add a few drops clear gravy, bring all to a proper consistency, butter small tim- bale molds, fill with mixture, place them in a stew-pan with boiling water to three-fourths their height, steam half an hour. Warm a little gravy, mix a little claret; when ready turn out on a dish ; pour the gravy around.