Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half pound of paste
- 4 ounces of stale bread-crumbs
- a pint of good white sauce
- a pint of green peas
- a pinch of sugar
- a pint of good brown sauce
- a small pinch of cayenne
- a teaspoonful of salt
- a tablespoonful of currie powder
- a small slice of butter
- a cup of gravy
- 4 ounces •
- pepper
- salt
- cayenne
Directions
PIGEON PATTY. — Make one and a half pound of paste, and mold it into a ball ; roll it out to the size and form of a dinner-plate, indent the center part to the extent of 4 inches in diameter, and raise the sides of the paste up in a purse- like form, giving the wall consistency by pressing the sides of the paste together compactly; raise the wall to the height of about 8 inches, place this shell on a buttered baking-sheet upon buttered paper, press out the base slantingly, fill the inside with flour or bran, wet round the inner edge, fasten on a circular piece of the same paste, press it all round securely, cut the edge evenly, pinch it decoratively with pastry-pincers, egg it over, and bake it for about three- quarters of an hour, of a light color. When done, make an incision, remove the lid and the bran, and brush the inside clean. When about to send the pate to table, heat it, gar- nish with very young pigeons which have been previously boned, forced, and braised for the purpose, add truffles, button mushrooms, and pour some sauce over all, and serve.
LonsTKKs, FKK\\SSI;I;D. oit .\r IV&TIAMEL. — Take the flesh from the flaws and tails of i,\vo lobsters, cut it into scallops, heat it slowly in a pint of good white sauce or lx'-<-li«ini'l, and serve it when it is boiling, after having stirred to it a little lemon-juice just as it is taken from the lire. The coral, pounded and mixed gradually with a few spoonsful of the sauce, should be added previously. Good shin of beef stock, made without vegetables, and somewhat reduced by quick boiling, if mixed with an equal proportion of cream, and thickened with arrow-root, will answer. The sauce should just cover the fish. For a second course dish, only as much must be used as will adhere to the fish, which after being heated should be laid evenly into the shells, which ought to be split quite through the center of the backs in their entire length, without being broken or divided at the joint, and nicely cleaned. When thus arranged the lobster may be thickly covered with well dried, fine, pale fried crumbs of bread, or with unfried ones, which must then be equally moistened with clarified butter, and browned with a sala- mander. A. small quantity of salt, mace, and cayenne, may be required to finish the flavoring of either of these prepara- tions.
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PUREE OP GREEN PEAS FOR GARNISH. — Boil a pint of green peas with some mint and a few spring onions ; and when they are done, drain off the water, bruise them in a mortar, rub them through a hair sieve, and having placed this pulp in a small stewpan .with a pat of butter, a bit of glaze, a little pepper and salt, and a pinch of sugar, stir altogether over the fire nntil quite hot, and pile up the puree in the center of cutlets, etc.
FINANCIERS RAGOUT. — Place in a stewpan the following articles ready cooked : viz., — a few cockscombs, button mushrooms, truffles, quenelles, and scallops of sweetbreads ; to these add half a pint of good brown sauce, flavored, if possible, with game, a glass of sherry, and a small pinch of cayenne ; boil together for 3 minutes, and serve for garnishes of vol-au-vents, patties (cut smaller), and a great number of dishes for which this ragout is specially adapted, as will be herein shown.
VEAI, CCTI.KTS wrrn RICE AND TOMATO SAUCE. — After having trimmed them into proper shape, heat them until the liber of the meat is thoroughly broken, split them and fill with finely chopped trullles, sew them and give them the shape of pears, Hour them well to prevent the escape of the gravy, and fry them from P2 to 15 minutes over a lire \vhich is not sufficiently fierce to burn them before they are quite cooked through ; t hey should be of a line amber brown, and /„ /'hrlli/ ,1, >i,c. Lift them into a hot tli>h 'illed with boiled rice and tomato sauce.
YKAL CUTLETS A I.'|M>II.NM. Mix together 4 ounces of stale bread-crumbs, a teaspoonful of salt, and a tablespoonful
of currie powder. Cut down into small well-shaped cutlets 'J pounds of veal ; beat the slices Hat. and dip them first into beaten egg-yolks, then into the seasoned crumbs ; moisten them again with egg, and pass them a second time through bread-crumbs. When all are ready, fry them in '-\ or 4 ounces
of butter over a moderate lire, from 12 to 14 minutes. For
sauce, mix a teas] nful of (lour and an equal quantity of
eurrie-powder with a small slice of butter; shake these in the pan for about 5 minutes, pour to them a cup of gravy or boiling water, add salt and cayenne and the strained juice of half a lemon ; simmer the whole till well flavored, and pom- it round the cutlets.
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