Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- three pints of water
- two pinches of salt
- two ounces of butter
- two tablespoonfuls of vine- gar
- two bunches of asparagus
- two quarts of boiling water
- a tablespoonful of vinegar
- an ounce of butter in a frying-pan
- a pinch of salt
- a pint of boiled peas
- a bunch of asparagus
- an ounce of lean cooked ham chopped fine
- a tablespoonful of flour
- a pint of milk
- a pint of bechamel sauce
- a tablespoonful of chopped shallots
- a pint of consomme
- a gill of sauce allemande
- a pinch of sugar
- eight eggs
- six onions
- three yolks of hard-boiled eggs which you have previously pounded fine
- three sherry- glasses of cream
- six cucumbers
- six tablespoon- fuls of consomme
- one half
- salt
- white pepper
- pepper
- nutmeg
Directions
447. Poached Eggs. Put in a flat saucepan three pints of water, a tablespoonful of vinegar, and two pinches of salt. When the water boils, break your eggs into it, and let them poach two or three minutes ; lift them out with a skimmer, and serve each egg on toast.
448. Fried Eggs. Heat an ounce of butter in a frying-pan, break into it eight eggs, fry three or four minutes, lift them out with a skimmer ; serve plain, or with broiled ham or bacon cut in very thin slices.
449. Eggs sur le Plat. Butter well the bot- tom of a dish, in which break eight eggs ; put them in a hot oven for four or five minutes, and serve.
450. Scrambled Eggs. Break a dozen eggs into a moderate-sized flat saucepan into which you have put two ounces of butter, a pinch of salt and white pepper, and half a glass of milk, stirring all together with a wooden spoon. When the eggs are thickened to a proper consistency, serve very hot.
451. Scrambled Eggs with Peas. Same as foregoing, adding half a pint of boiled peas.
EGGS, MACARONI, SALADS, ETC. 155
452. Scrambled Eggs with Asparagus.
Proceed as for the foregoing, and, instead of peas, add the green ends of a bunch of asparagus.
453. Scrambled Eggs with Tomatoes. Proceed as for scrambled eggs (Art. 450), adding a quarter of a can of tomatoes, from which you have drained the liquid.
454. Scrambled Eggs with Truffles. Pro- ceed as for scrambled eggs, adding a small box of chopped truffles.
455. Scrambled Eggs with Ham. Proceed as for scrambled eggs, adding an ounce of lean cooked ham chopped fine.
456. Eggs a la Tripe. Peel and chop six onions, put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nut- meg ; simmer them gently about an hour, and then add to them a tablespoonful of flour, which mix well with your onions ; moisten with half a pint of milk ; simmer gently, stirring every now and then to pre- vent your sauce sticking to the saucepan ; then put it through a sieve and heat again on the fire, adding a dozen hard-boiled eggs cut in round slices.
457. Eggs au Beurre Noir. Fry eight eggs ; then in a frying-pan put two ounces of butter, a pinch of salt and pepper ; heat on the fire until it becomes black, then add two tablespoonfuls of vine- gar ; let it boil up again, and pour it over your eggs.
458. Eggs a l'Aurore. Take a dozen hard- boiled eggs, to which add half a pint of bechamel sauce (Art. 83), and put them on a dish ; sprinkle
I56 FRENCH DISHES.
them on top with three yolks of hard-boiled eggs which you have previously pounded fine, and mixed with an equal quantity of bread-crumbs. Add a lit- tle melted butter on top, garnish with pieces of bread dipped in melted butter, and send to the oven ; when colored a light brown, serve.
459. Eggs with Cream. Boil three sherry- glasses of cream, which put in a large dish, break into it a dozen eggs, send to a moderate oven for about twelve minutes, and serve.
460. Eggs with Cucumbers. Pare and cut in slices six cucumbers ; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoon- fuls of consomme (stock, Art. 1), and mix all well to- gether with a tablespoonful of flour, a little salt, pep- per, and nutmeg; when the cucumbers are thorough- ly done, add a dozen hard-boiled eggs and a glass of cream ; boil five minutes, and serve very hot.
461. Poached Eggs au Jus. Put a pint of consomme" (stock, Art. 1) in a saucepan and reduce it one half ; poach eight eggs, put them on a dish, pour your consomme over them, and serve.
462. Poached Eggs with Asparagus. Cut off the green ends, about half an inch in length, of two bunches of asparagus ; wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt ; if perfectly tender, drain them and mix them with a gill of sauce Allemande (Art. 81) and a pinch of sugar. Poach eight eggs, place them on top of your asparagus, and serve.