Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pheasant | 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
- five small eggs
- one end
- six lemons
- half full of nice jelly -- when it is set
- two pheasants in the nicest manner -- -get a deep dish
- one you intend to serve the pheasants in -- it must be as deep as a tureen
- six partridges neatly
Directions
GET five small eggs, make a hole a* one end, and empty the shells — fill them with blanc mange: when stiff and cold, take off the shells, pare the yellow rind very thin from six lemons, boil them in water till ten- der, then cut them in thin strips to resemble straw, and preserve them with su^ar; fill a small deep dish half full of nice jelly — when it is set, put the straw on in form of a nest, and lay the eggs in it. It is a beautiful dish for a dessert or supper.
Little Dishes for a Second Course, or Supper.
PHEASANTS A-LA-DAUB. ROAST two pheasants in the nicest manner— -get a deep dish, the size and form of the one you intend to serve the pheasants in — it must be as deep as a tureen; put in savoury jelly about an inch and a half at the bottom; when that is set, and the pheasants cold, lay
152 THE VIRGINIA HOUSEWIFE.
them on the jelly with their breasts down; fill the dish with jelly up to their backs; take care it is not warm enough to melt the other, and that the birds are not displaced — just before it is to be served, set it a mo- ment in hot water to loosen it; -put the dish on the top, and turn it out carefully.
PARTRIDGES A-LA-DAUB. TRUSS six partridges neatly, cover them with thin slices of fat bacon taken from the top of a middling; this keeps them white, and gives a good flavour; they must be wrapped entirely in it — roast them, and when done, take off the bacon; let them get cold, and use jelly as for the pheasants.