Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- 2 cups of milk
- 4 tablespoonfuls of butter
- 4 tablespoonfuls of flour
- 1/2 teaspoonful ialt
- one cup of shrimps that have been cut in small pieces
- two teaspoonfuls of lemon juice
- one cup of lobster cut in dice
- one tablespoonful lemon juice
- a teaspoonful of chopped pars- ley
- two hard-boiled eggs in slices
- half cream
- lemon juice
- pepper
Directions
2 cups of milk, cream or
white stock. 4 tablespoonfuls of butter.
4 tablespoonfuls of flour. 1/2 teaspoonful ialt. Speck of pepper.
Scald the milk in a double boiler. Melt the but- ter in a sauce pan, stir the flour into it, also season- ings ; when smooth, stir it gradually into the hot milk. Cook ten minutes, stirring frequently. This sauce, when made partly of cream, can be used for creamed
SHRIMP SAUCE (For Fish).
Add one cup of shrimps that have been cut in small pieces, to a white sauce, two teaspoonfuls of lemon juice and a little paprica or red pepper. Cook ten minutes after the shrimps have been added.
EGG SAUCE (For Boiled Fish).
Cut two hard-boiled eggs in slices or cubes, add to a white sauce ; add a teaspoonful of chopped pars- ley, if cared for.
LOBSTER SAUCE (For Fish).
One cup of lobster cut in dice, added to a white sauce, one tablespoonful lemon juice, the dried and powdered coral.
OYSTER SAUCE (Boiled Fish or Fowl).
Cook the oysters in their own liquors till the edges curl. Make a white sauce, using half the liquor the oysters were cooked in, and half cream. Add the oysters and a little paprica. Serve as soon as the oysters are added.
SAUCES. 171