Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| 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
- one cupful of milk
- one tablespoonful of chopped parsley
- one tablespoonful of butter
- one-half teaspoonful of onion juice
- half teaspoonful of salt
- half cupful of cooked green peas
- a tablespoonful of butter
- a cupful of milk
- a dash of white pepper
- six cutlets
- three hard-boiled eggs
- two tablespoonsful of flour
- 87 hands
- parsley
- salt
- white pepper
Directions
Egg cutlets are a new and delicious dainty for summer luncheons, and are as palatable as, while much less expensive than, sweetbreads or other delicate meat dishes. To make from four to six cutlets, requires three hard-boiled eggs, one cupful of milk, one tablespoonful of chopped parsley, one tablespoonful of butter and two tablespoonsful of flour. Cover the eggs with boiling water, and simmer them half an hour in a covered saucepan. Heat the milk in a double boiler, rub together the butter and flour, add to the milk, and stir until you have a thick, smooth mixture ; season with one-half teaspoonful of onion juice and the parsley. Shell the eggs, cut them or chop them fine, and mix well with the sauce. Turn on a buttered platter and set in the ice-box until very cold. Then flour your hands and your molding-board, take a small quantity of the mixture in your
hands, and mold it into the shape of a small cutlet about an inch thick. When ready to fry, the cutlets are to be coated with egg, and then with fine dry bread-crumbs, laid a few at a time in the frying basket and browned in boiling fat. The cutlets are served with a white sauce, garnished with green peas. To make the sauce, blend a tablespoonful of butter, the same quantity of flour, and a cupful of milk or cream, and when smooth season with a half teaspoonful of salt, a dash of white pepper and a half cupful of cooked green peas. Pour the sauce around, not over, the cutlets.
SAUCKS AND DRESSINGS FOR SALADS.