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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- four ounces of boiled lasagne
- ten ounces of sifted sugar
- an ounce of butter
- a tablespoonful of minced onion
- a pound of sliced tomatoes
- a gill of good brown sauce flavoured
- a saltspoonful of powdered cloves
- an ounce of soaked gelatine
- a pint of aspic jelly
- a gill of oil
- ten apples each about the size of a lawn-tennis ball
- 1 apples the sugar into a stewpan
- three dozen fillets of cucumber
- two fairly
- one yolk to colour
- vinegar
Directions
(October.)
Grondiu k, la Komaine.
Escalopes de veau k la Marengo.
Flamri aux pommes.
Fetites salades k la DeauvUle..
I. Choose a gurnard about a pound and a half in weight, fillet it, and follow the process recommended for the sea-bream in lyienu xxxvii., as far Romahfe^^"' ^^ *^ preparation of the broth is con- cerned, and the cooking of the fish therein. Put the latter under a weight in the same way, and thicken the broth, but without colouring or .adding the tomato. Strain the sauce when it is finished. Have ready four ounces of boiled lasagne (ribbon macaroni) cut into two-inch lengths. Butter a fireproof gratin-dish, arrange a layer of the macaroni upon it, dust grated Parmesan over the layer, and having released the fish fillets lay them over it ; dust with Parmesan, and cover with macaroni ; dust again, and pour in by degrees enough of the sauce to moisten well ; shake a rather thick layer of cheese over the surface, and dot a number of little bits of butter over it ; push the dish into the oven, and when thoroughly hot and nicely
coloured, serve.
PUREE OF APPLES MOULDED. 127
2. Out of a slice of the fillet of veal half an inch thick and about a pound and a quarter in weight, trim as many neat pieces as you can about
two inches long and an inch and a half ^arefJo across; bat them with a cutlet-bat, and put them into an earthenware casserole, with a table- spoonful of salad oil and an ounce of butter, over a low fire ; cook slowly, turning the pieces of meat every now and then so that they may be evenly seized and coloured. When this has been effected, mix in with them a tablespoonful of minced onion, a bouquet garni, and half a pound of sliced tomatoes ; cover the pan closely, and push it into a moderate oven, drawing it to the door of the oven at intervals of a few minutes, and basting the meat with the liquid drawn from it and the tomatoes. Have ready a gill of good brown sauce flavoured with a dessert-spoonful of chablis, and just at the last, when the meat is cooked, stir it into the casserole. Dish as you would dish a ragout, garnished with rolls of fried bacon, and serve with pomtnes de terre sautees.
3. This must be prepared the evening previously
with the freshest baking apples. Weigh ten ounces
of sifted sugar, and choose ten apples each
about the size of a lawn-tennis ball. Put ^"''^^ "/
, , 1 apples
the sugar into a stewpan (earthenware or moulded.
enamelled), moisten it with a claret-glass- ful of water and a liqueur-glass of rum ; peel, core, and mdnce the apples, put the pan over a low fire, pass in the mince ; stew very gently, adding the zest
128 FIFTY LUNCHES.
and juice of a lemon and a saltspoonful of powdered cloves ; when thoroughly hot stir in half an ounce of soaked gelatine, and when the fruit is pulpy pass all through a hair sieve ; wet a border- mould, put it in ice or in a cold larder, pour in the puree, and let it get firm and as cold as possible. Turn out the flamri when wanted, filling the hollow of the mould with whipped cream, and pouring a syrup flavoured with rum and lemon round the outside.
4. Cut up and cook three dozen fillets of cucumber, stop as soon as you can pass a trussing needle into the vegetable easily, and drain the fillets Little salads gn a sieve. Let them get quite cold, and iiille^ cut them into quarter-inch squares. Pick
a dozen large prawns from their shells, and cut them into similar pieces. With these fill half a dozen darioles, mixing the two fairly. Melt half a pint of aspic jelly, put it in a bowl over ice and whisk into it half a gill of oil and a dessert-spoonful of vinegar, thus making a mayonnaise collee, adding one yolk to colour it ; immediately it attains the con- sistency of smooth cream pour it into the darioles, setting the prawn and cucumber squares in it over ice. Turn them out when required, and dish in a circle with a garnish of cress or curled endive.