Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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
- three gills put into it three-quarters of an ounce of soaked gelatine
- three ounces of bread crumb soaked in stock
- one ounce of cooked fat bacon cut into very small pieces
- two ounces of chopped mushroom
- four pieces
- a small bunch of tarragon
- an ounce of soaked gelatine
- a saltspoonful of liebig's extract into the liquid at the time of the clarifying
- a teaspoonful of powdered dried herbs
- two eggs well beaten
- 74 fifty lunches
- one chicken's tcivcts ivttlt green peas
- one well-beaten egg
- three nice bor- deaux pigeons
- half
- four eggs as explained in the appendix
- four good-sized artichokes
- two uttle fillets of anchovy laid crosswise over their tops
Directions
Truite saumon^e k la gel^e.
Pigeons farcis aux petits poia.
Omelette sucrde aux ^raises.
Crimes d'artlchauts auz anchois.
I. Choose a small salmon trout about a pound or a pound and a half in weight, poach very gently in good fish broth and chablis (two-thirds of the former to one of the latter) until ^"Jjf g"/''""' tender, putting in with it a small bunch of tarragon and seasoning. When it is done, strain off the broth, and when free from moisture lay the fish on a flat silver dish. When the broth is cold, pass it through a fine tamis into a clean stewpan, and for three gills put into it three-quarters of an ounce of soaked gelatine, and the whites of two eggs well beaten:,- set over the fire, and stir the whole with a ware whisk till it boils, then take off the stewpan, and let the liquid cool for ten minutes. After this pour it through a well-rinsed piece of flannel. Pour it back, and strain it again until it , is quite clear ; a slight colour may be given by putting a saltspoonful of Liebig's extract into the liquid at the time of the clarifying. Pour the greater part of this out into a dish or pan to the depth of three-eighths of an inch, put the rest in a bowl, and as it begins to set brush
74 FIFTY LUNCHES.
over .upper side of the fish with it so that it may glisten. When the flat piece of jelly has formed cut a number of triangular pieces out of it, garnish round the fish with them, leaving a space between each for a similarly sized triangle or round of solidified tomato (see No. 4 in the last Menu). Chop up the i-emnants of the jelly, put a little of it over the fish and the rest in the dish round it ; hard-boiled eggs, turned olives, ' sliced gherkins, and mixed salading will complete the adjuncts ; mayonnaise sauce should accompany.
3. Make a stuffing with three ounces of bread
crumb soaked in stock or milk, one ounce of cooked
fat bacon cut into very small pieces, the
Pigeons livers of the pigeons and one chicken's
tcivcts ivttlt
green peas, liver minced, two ounces of chopped
mushroom, a dessert-spoonful of minced garden herbs, or a teaspoonful of powdered dried herbs, pepper, salt, and one well-beaten egg, mix well, and with this fill the cavities of three nice Bor- deaux pigeons, bard them with bacon, wrap them in buttered paper, and roast briskly for fifteen minutes, basting with melted butter, and removing the cover- ing during the last five. Cut each bird in half with a sharp knife, and lay the halves on crisply fried croutes of bread ; garnish with watercress, and serve with clear gravy and bread sauce, a dish of marrow- fat peas accompanying.
3. Choose twenty of the best strawberries out of a small basket, see that they are clean, pick, and cut them into four pieces each, marinade these pieces
LITTLE ARTICHOKE CREAMS WITH ANCHOVIES. 75
in a soup plate with a liqueur-glass of maraschino, squeeze half a lemon over them, and dust them over with finely sifted sugar. With all the remaining strawberries make a puree, Sweet ome- flavouring it with maraschino, sweetening strawberries. it in the same way and passing it through the hair sieve. Make an omelette sti'cree of four eggs as explained in the Appendix, and just when it is ready to serve, spread the marinaded strawberries over the surface, turn it over and dish it, dust it over with sugar, and pour the puree round it ; serve at once.
4. Boil four good-sized artichokes ; let them get cold ; then detach the leaves one by one, and with a silver dessert-knife scrape the fleshy part of each into a soup plate, pick the chokes articlwlie out of the bottoms and add the latter "'^''^"^^/''' to the scraped pulp. Bruise all with a silver fork, and mix this with a gill and a half of savoury custard ; finish as described for the asparagus creams (No. 4, Menu xix.), serving pure cream as a sauce with the little moulds, and decorating each with two Uttle fillets of anchovy laid crosswise over their tops.