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 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 3 tablespoons flour
- 1 cup hot milk
- 1 teaspoon each salt
- a pinch of nutmeg
- 1 small chopped onion 10 minutes in ij tablespoons melted butter
- 2 saltspoons cayenne
- 2 beaten egg yolks
- salt
- mustard
- cayenne
- nutmeg
Directions
Dice li pounds cold boiled fish ; stew 1 small chopped onion 10 minutes in IJ tablespoons melted butter; rub in 3 tablespoons flour, and stir briskly a moment;, add 1 cup hot milk and I cup fish or meat stock ; let boil 5 minutes ; stir in 1 teaspoon each salt, ground mustard, Worcestershire sauce, 2 saltspoons cayenne and a pinch of nutmeg; add 2 beaten egg yolks, then the fish, stirring well for a few minutes. Make into croquettes, fry and serve with a cream sauce.