Estimated Nutrition (whole recipe, rough)
Counts 18 of 19 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- eight tablespoonfuls of oil
- five tablespoonfuls of vinegar
- two tablespoonfuls of vine- gar
- a pint of white sauce
- a tablespoonful of anchovy sauce
- an ounce of raw ham cut in small pieces
- a clove of garlic
- a pinch of salt
- a pint of spanish sauce
- a wineglass of madeira
- a teaspoonful of anchovy sauce
- a tablespoonful of mustard
- a pint of sauce allemande
- a pinch of tarragon
- a pint of consomme
- a teaspoonful of vinegar
- an ounce of flour
- a pint of sauce mayonnaise
- a tablespoonful of capers
- a teaspoonful of dry mustard
- four dozen shrimps
- two cloves
- two bay-leaves
- two claret-glasses of red wine
- one half
- two yolks of eggs
- two table- spoonfuls of vinegar
- six shallots
- four hard-boiled eggs
- 44 french dishes
- two eggs in a bowl
- cloves
- clove
- thyme
- salt
- pepper
- vinegar
- parsley
- mustard
Directions
107. Shrimp Sauce. Take half a pint of white sauce (Art. 84), which should be boiling; add a lit- tle lobster-coral and butter, as described in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps, and serve in your sauce.
108. Sauce Genevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of salt and pepper, a few mushrooms chopped up, and two claret-glasses of red wine. Reduce one half, add half a pint of Spanish sauce (Art. 80), boil thirty minutes ; then add a wineglass of madeira (or sherry) ; strain, and stir thoroughly into your sauce a teaspoonful of anchovy sauce.
109. Sauce Remoulade (cold). Put in a bowl two yolks of eggs, a tablespoonful of mustard, salt, and pepper. Mix well with the foregoing two table- spoonfuls of vinegar, and then, stirring constantly, eight tablespoonfuls of oil ; and, lastly, another table- spoonful of vinegar ; then chop a shallot, some cher- vil, some tarragon-leaves, and mix them with your sauce.
no. Sauce Remoulade (hot). Peel and chop very fine six shallots and a clove of garlic ; put them into a saucepan with five tablespoonfuls of vinegar, and reduce on the fire one half. Pound the yolks of four hard-boiled eggs, which mix well with a tea- spoonful of anchovy sauce ; add to them half a pint of sauce Allemande (Art. 81) and a quarter of a
44 FRENCH DISHES.
tablespoonful of sweet-oil, and then the shallots, garlic, and vinegar ; heat without boiling, and add a pinch of tarragon, the same of chervil and of parsley all chopped fine, a little salt and pepper, and, just before serving, two tablespoonfuls of vine- gar.
in. Sauce Ravigote (hot). Put into a sauce- pan half a pint of consomme (stock, Art. i), half a teaspoonful of vinegar, a very little green garlic, and the same of tarragon-leaves and chervil. Boil ten minutes, drain your herbs, press all moisture from them with a cloth, and then chop them very fine. Put on a table half an ounce of flour, and the same of butter, which mix well together and add them to your consomme and vinegar, which you have put back on the fire ; stir well with a spoon until boiling, then skim the sauce, add your chopped herbs, and serve.
112. Sauce Ravigote (cold). Take half a pint of sauce Mayonnaise (Art. 113), to which add a little chervil, parsley, tarragon, all mashed and chopped fine, and mix well with your Mayonnaise ; also a tablespoonful of mustard, and a tablespoonful of capers.
113. Sauce Mayonnaise. Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and half a teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees, in very small quantities, and stirring continuously, a table- spoonful of vinegar ; then, a few drops at a time, some good oil, stirring rapidly all the time, until