Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Watercress | 1 cup (34g) | 4 |
| 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
- two gills of mayonnaise sauce
- one bunch of watercress ex- pressed after boiling
- three ounces of fresh beef drip- chicken
- four ounces of macaroons in milk
- three ounces of pounded shrimps
- an ounce of sugar
- a tablespoonful of finely minced green citron
- two spring chickens having been procured
- 62 fifty lunches
- two former cut into little balls
- four whole eggs
- 63 thus forming a little drum of cucumber
- salt
Directions
Salade de savtmon k la Farmentier. Fetits poulets auz lesiunes nouveauz. Beignets ^ la Somame. Caisses de concombre k la maiini^re.
1. A POUND and a half of cold cooked salmon
should be ready for this. Peel off the skin, and cut
the fish into neat pieces ; lay these out on
a dish, dust them over with pepper and Sa/mo«
,, J . ,, .., ,,.,,. salad with
salt, and sprinkle with salad oil and vine- cucumber.
gar. Prepare a garnish of cooked fillets , of potato, or use a dozen small ones the size of a plover's egg for the purpose ; make two gills of mayonnaise sauce, turning it pale green with the juice of the leaves of one bunch of watercress ex- pressed after boiling them for five minutes, draining, cooUng, and drying them, and finishing with a table- spoonful of very finely minced chervil, chives, and tarragon. Arrange the pieces of salmon in a dome in the centre of a flat dish, mask with the sauce, and garnish round with a chain of the potatoes and a few of the nicest leaves of a cos lettuce torn (not cut) into small pieces.
2. Two spring chickens having been procured, truss them for roasting, rub with a shallot, season with
62 FIFTY LUNCHES.
salt and powdered rosemary, and cook them a la casserole, as follows : — Choose a large casserole,
melt three ounces of fresh beef drip- chicken with ping or butter at the bottom of it, put early vege- in the birds, and turn them about in
the fat over a low fire for ten minutes to seize them without colouring. Now cover and push the casserole into the oven, basting the birds every now and then with gravy or good broth, covering the pan again on each occasion. As soon as done, take them out of the casserole, dish them on a flat dish, skim the fat off the surface of the liquid left in the pan, and pour it over them; gar- nish round with little heaps of separately cooked young carrots, turnips, and peas, the two former cut into little balls with a scoop, new potatoes accompanying.
3. Soak four ounces of macaroons in milk, the latter being just sufficient to soften them thoroughly,
and no more. Put this into a bowl, and macawois. ^Tcak in four whole eggs ; mix and add
an ounce of sugar, the juice of a lemon and the zest, and a tablespoonful of finely minced green citron. Mix to the consistency of paste, spread it out on a slab three-eighths of an inch thick, and set it aside to grow firm. Finish as in the case of No. 3, Menu xvii.
4. Choose a good-sized cucumber, cut it into two- inch lengths, peel these carefully, and with a tube cutter cut out the seeds and part of the vegetable.
CUCUMBER CASES WITH SHRIMPS. 63
thus forming a little drum of cucumber ; fill up the
hollow with a farce made of three ounces
of pounded shrimps, one of Canada, and Cucumber
one of butter with seasonmg, and moistened shrimps.
with a dessert-spoonful of cream, steam,
and serve cold with mayonnaise sauce and a garnish