Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 6 well-beaten eggs
- 3 shallots
- 2 mushrooms
- 1 bayleaf
- 1 lemon
- parsley
- pepper
- salt
Directions
J lb. butter.
6 well-beaten eggs.
1 lb. shelled walnuts.
£ lb. white bread-crumbs. 3 shallots.
2 mushrooms.
1 bayleaf. juice of 1 lemon, chopped parsley, pepper and salt to taste.
Put the walnuts through a nut mill and mix thoroughly with the bread-crumbs ; melt the butter in a stew-pan, add the shallots, mushrooms, bayleaf and parsley, all finely mixed, and simmer in the butter for fifteen minutes. Pour the contents of the stewpan over the milled walnuts, beaten eggs and bread-crumbs ; stir all together, season to taste, turn into butter mould and steam until set (about 1 hour). Turn out, and serve hot with mushroom sauce.