Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- six ounces of rice as described in menu i
- two ounces of butter
- a gill of good sauce made upon a fish broth foundation
- a gill of tomato ■puree
- a pound of picked gooseberries
- a pint of water
- a gill of cream
- two forks
- six smaller ones
- 64 little creams of asparagus
- 65 boil six ounces of rice as described in menu i
- eight ounces %
- one egg per gill
- nine darioles
- 66 fifty lunches
- three-quarters full
- salt
- pepper
Directions
Crabe grating
Mazagran de poulet.
Groseilles vertes a la cr^me.
Fetits crimes d'asperges.
1. Take all the flesh from a medium-sized crab, tear it to shreds with two forks ; put this into a
, stewpan over a low fire, moisten with a gill of good sauce made upon a fish broth foundation, cut up an ounce and a half of butter into small squares, and add these by degrees, mixing in lastly one-third of the whole bulk of nicely mashed potato ; work all together smoothly, season with salt and pepper, butter a large silver coquille (or six smaller ones), fill it with the mixture, smooth over the surface with a palette-knife dipped in hot water, dust over with grated Parmesan, baste with melted butter, and bake for a few minutes in a moderate oven. Serve, when the surface has slightly browned, laid upon a hot napkin.
2. Take all the meat from the bones of a cold roast fowl, separating it from skin and sinew ; mince the
meat and put it aside ; break the bones
dHckeZ"' °^ "P ^i^^ a chopper, and with the skin, &c.,
make a broth in the manner given for
No. 2, Menu v., turning it to a sauce in the same way.
LITTLE CREAMS OF ASPARAGUS. 65
Boil six ounces of rice as described in Menu i., stir into it, when cooked, strained, and returned to the pan, two ounces of butter and a gill of tomato ■puree; arrange this in a circle in a hot entree-dish, and, having meanwhile heated the mince in the sauce, pour it into the hollow centre, sprinkle finely minced cooked ham over the surface, and serve.
3. This is a variation of gooseberry fool, which is perhaps rather less common. Weigh a pound of picked gooseberries, put them into a stewpan, and moisten with a syrup made •P«''«'« "/ .
^OOSG bcTvi cs
with half a pint of water and eight ounces %,nh cream. of sugar ; stew very gently till the syrup is absorbed and the fruit is reduced to a pulp ; then pass it through a hair sieve into a bowl ; if additional sweetness be liked, additional sugar may now be stirred in, together with a gill of cream. Put this into a glass compote-dish, and cover the surface with whipped cream.
4. Half a small bundle of asparagus will do for this ; boil and simmer the heads in milk till tender, then strain, let them get cold, cut off the
green ends in small pieces the size of a ^}f,lZaiul pea, and press as much of the pulp as you can from the stalks through a sieve ; turn the milk in which the asparagus was cooked to a savoury custard, using one egg per gill. Now butter nine darioles, arrange the green ends at the bottom of them to form the tops when they are finally turned out, stir the pulp
66 FIFTY LUNCHES.
into the custard, fill the moulds three-quarters full, steam gently till set, and when cold turn them out. Arrange them neatly on a flat dish, garnish with broken aspic and garden cress, and serve with a sauce mayonnaise made without mustard, plain red wine vinegar being used instead of tarragon, so as not to interfere with the flavour of the asparagus.