Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 ounces of mild onion
- two gills of good broth
- four ounces of best patna rice in the 138 fifty lunches
- three gills of the strained broth
- an ounce of butter
- a gill of chabus
- a large teaspoonful of cornflour diluted
- a large teaspoonful of mustard mixed
- a stick of cinnamon
- a pint of rich custard flavoured
- an ounce of gelatine has been dissolved
- six rounds of bread three- eighths of an inch thick
- six rounds a quarter-inch thick of cold cooked tongue
- six eggs very carefully
- four pieces
- three dozen large dates
- mustard
- vinegar
- salt
- pepper
Directions
{November.')
(Eufs poch^s b. la Gounod.
Cdtelettes de pore, sauce Robert.
Chou fris^ au riz.
Macaronade a I'Alg^riemie.
1. With a round cutter two and a quarter inches in diameter stamp out six rounds of bread three- eighths of an inch thick ; fry in butter,
wUktongi^' and keep them hot on a wire drainer in the mouth of the oven ; with a two-inch cutter stamp out six rounds a quarter-inch thick of cold cooked tongue ; warm these in thick brown sauce with a shght marsala flavour, and poach six eggs very carefully. Arrange the crotites on a flat silver dish, put a round of hot tongue upon each, trim, and lay a poached egg on the surface of the tongue, mask with the brown sauce, and serve gar- nished with watercress.
2. The cutlets, nicely trimmed, should be grilled, paper frills should be slipped over the ends of the
bones, and they should be arranged round
Pork cutlets ^ pyramid of mashed potato garnished
'wtth swucc A c3
Robert. with a dozen small tomatoes that have
been cooked in the oven on a buttered baking-tin, well basted during the cooking with
CURLED CABBAGE WITH RICE. 137
melted butter, and dusted over finally with grated cheese. Sauce Robert should be made as follows : — Chop up two ounces of mild onion and fry gently in a casserole over a low fire in half an ounce of butter ; stop before colouring commences, and pour in a gill of chabUs, sauterne, or hock ; continue the cooking till the wine is reduced and forms a glaze, then pour in by degrees two gills of good broth, increase the heat, and when the liquid is near boiling-point add a large teaspoonful of cornflour diluted with broth ; boil now for five minutes and skim, tint with caramel, lastly adding a large teaspoonful of mustard mixed with tarragon vinegar ; strain at once after this into a hot sauce-boat, and serve.
3. Cut a small savoy cabbage in four pieces, soak them in cold salted water half an hour, then plunge them into boiling salted water, and keep Curled at that temperature for ten minutes ; next cabbage turn them out upon a sieve, which place '^' under a tap of cold water, and as soon as the hot water has drained away " refresh " the pieces of cabbage with a douche from the tap, and when thus cooled press all moisture out of them. Prepare a stewpan of a size just large enough to hold the cabbage nicely, line it with slices of uncooked bacon and a three-ounce onion cut into thin rings, arrange the pieces of cabbage over that bed, and moisten just level with their tops with hot broth, cover with buttered paper, and place the pan over a low fire, simmering gently for a couple of hours. As this is proceeding boil four ounces of best Patna rice in the
138 FIFTY LUNCHES.
manner described at page 3, adding, after returning it to the dry hot pan,' an ounce of butter, a dusting of salt and pepper, and a heajbed-up tablespoonful of grated Parmesan. Keep this hot closely covered in the bain-marie. When the cabbage pieces are done drain them, arrange them on a very hot dish, cover them, and quickly thicken three gills of the strained broth ; as soon as this is done put the rice in a circle round the cabbage, pour the sauce over the latter through a strainer, and serve, with grated IParmesan accompanying. For abstinence days milk may be substituted for meat broth and butter for the bacon in cooking the cabbage.
4. Select three dozen large dates, wash them, dry them with a cloth, pick out their stones, lay them in
an earthenware or enamelled stewpan with Dates in ^-^q ounces of sugar, the finely peeled rind macaroons. 3-1''^ juice of a lemon, a stick of cinnamon,
and just sufficient light claret to cover them ; bring nearly to the boil, and then simmer gently, turning the fruit occasionally until it is soft and nearly all the liquid absorbed. When this has been done let the dates get cold in the pan. To finish, set a china dish over ice or in a cold larder, and arrange the dates upon it ; over them place a layer of macaroons that have been marinaded with liqueur, and pour over all gently by degrees a pint of rich custard flavoured with vanilla with which an ounce of gelatine has been dissolved. Set the layer of dates first, then the macaroons, and lastly pour in the rest. Whipped cream may be laid over the surface.