Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- four ounces each piuxo a la of onion
- six ounces of best patna rice
- three gills of milk
- two ounces of sugar
- two ounces of macaroons which have been soaked in milk
- a slice of salmon weighing about a pound having been procured
- an ounce of butter
- a bunch of parsley
- a large teaspoonful of tur- meric powder
- a gill of tomato conserve
- an ounce of gelatine that has been dis
- a gill of whipped cream
- a spoonful of cream
- ten till tender
- 30 fifty lunches
- three whole eggs
- 31 solved in hot milk
Directions
(February.')
Tranche de saumon poch^e.
Carr^ de mouton k la TurcLue.
Cr^me de macarons au noyeau,
(Eufs k la Livournaise.
1. A SLICE of salmon weighing about a pound having been procured, not more than an inch thick, and a pennyworth of iish-cuttings, make
a pint and a half of broth with the latter S/ice oj at once, strain it, add a glass of chablis, poached. and pour it into an eight-inch saiite-pa,n with an upright rim. Bring to the boil, then put in the salmon; let it boil a minute, then simmer for eight or ten till tender. Drain off all the broth, leaving the salmon in the dry pan, covered with a hot cloth, while you turn half the broth to sauce, a roux of three-quarters of an ounce of butter and the same of flour being ready in a different stewpan. Boil up and skim, passing it rapidly through a hair sieve, and finishing with the yolk of an egg and a squeeze of lemon-juice. Divide the salmon into nice pieces, dish on a small flat silver dish, mask with the sauce, and serve.
2. A neck of mutton should be got for this. With the scrag and trimmings make a broth, and trim the
30 FIFTY LUNCHES.
best end neatly as a small joint. The broth should be made the previous day. For the luncheon dish
put the broth on to boil, then slip in the mutton piece of best end, with four ounces each
piUXo a la of onion, turnip, and carrot, an ounce urquc. ^^ celery, a bunch of parsley, a bouquet garni, and a seasoning of pepper and salt. Simmer now until the meat is tender (about one hour and a half if the fire be kept quite low), then strain off the broth, keep the piece of mutton in the empty pan covered with a hot cloth and with the lid on. Rapidly boil up the broth, adding when boiling six ounces of best Patna rice, proceeding precisely as described in the case of ordinary boiled rice in Menu i. Drain, dry in the same manner, mix into it an ounce and a half of butter and a large teaspoonful of tur- meric powder. This will give the rice a pale yellow tint, and a slight flavour. Now uncover the mutton, divide it into cutlets, lay these in a hot dish overlapping each other, smother them with the rice, and having quickly turned three-quarters of a pint of the broth to a sauce, add a gill of tomato conserve or puree to it and send round in a boat.
3. Boil three gills of milk, flavouring it with almond essence, let this get cold ; now beat three
whole eggs and one yolk extra in a bowl. Cream of -(^ith two ounces of sugar, using a whisk,
'UlClCClYOOItS <~f f tj 7
with noyeau. ^nd passing in the flavoured milk. Put the bowl over a stewpan containing boil- ing water and stir over the fire until the custard begins to form ; when thick enough to coat the spoon add an ounce of gelatine that has been dis-
. CREAM OF MACAROONS WITH NOYEAU. 31
solved in hot milk, take the bowl out of the stew- pan, and continue to stir for a few minutes,, adding two ounces of macaroons which have been soaked in milk and pressed through a sieve ; whip all together, add a gill of whipped cream, and a liqueur- glass of noyeau. Line a wetted plain mould with paper, pour in the mixture, set in on ice, and in due course turn the cream out, remove the paper, and serve with a syrup tinted pink with cochineal, and flavoured with noyeau and the juice of half a lemon.
4. Make a dozen cups with custard a la Royale blanche as in the case of ceufs a la Russe. Make the yellow custard also. Treat the latter in this way : — When cold empty it into a mortar, add an ounce of butter, eight of iillets of anchovies that have been freed fit)m oil, a large dessert-spoonful of finely minced ohves, and a dozen capers ; pound tho- roughly, moisten with a spoonful of cream, arrange the farce in the hollows of the cups, forming it dome- wise above the level of the cups, dust granulated hard-boiled egg over all, and serve as in the case of ceufs a la Russe.