Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
| Truffle | not in our table | 0 |
| 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
- one pound of butter
- 1 pound of flour
- 1 tablespoonful of butter
- 1/2 pint of cream
- 1 pint milk
- 1/2 teaspoonful of nutmeg
- 1 stalk of celery
- 1 pint of milk
- 2 tablespoonfuls of flour
- a large tablespoonful of butter
- 2 vol-au-vents
- 4 parts
- two quarters in the same way
- 2 layers of pie
- 2 quarters are
- 1/2 dozen real sweetbreads
- 1 dozen truffles
- 1 teaspoonful
- 1/2 box of mushrooms
- 1 small can of truffles
- 1/2 pint
- 2 eggs in the sauce after cooling
- parsley
- pepper
- salt
- nutmeg
Directions
[Quantity for 2 vol-au-vents].
Paste--One pound of butter, 1 pound of flour; divide butter in 4 parts, rub 1/4 in flour, mix with hand, with a little water, then put on pastry board; roll out and put the second 1/4 of butter in layers over this paste; fold and roll it, and add the other two quarters in the same way; keep 1 hour on ice to cool; roll and cut this paste in 4 parts; roll 1/4 for the top and 1/4 for the bottom of pie. These must be cut out oval shape; cut the pieces and ends left of the paste into flower shapes and leaves to garnish the sides of the 2 layers of pie. The remaining 2 quarters are for another vol-au-vent fixed in the same way. Cut out the center of top cover and fill in with flowers and leaves made of pastry. Put in a hot oven and let it bake 3/4 of an hour. While baking this paste will rise and puff out in form like a cylinder. While hot take off this flowered center-piece on top of the pie, and from this opening scrape out all the insides, leaving nothing but a hollow cylinder of crust. Put in 1/2 dozen real sweetbreads, parboiled and skinned; 1 dozen truffles, peeled and sliced; 1/2 can of mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of flour, 1/2 pint of cream, 1 pint milk; rub butter and flour together, boil milk and cream, and make a rich sauce of butter and flour, milk and cream, all mixed together; cook in this sauce sweetbreads, truffles, mushrooms, 1/2 teaspoonful of nutmeg, white pepper and salt each 1 teaspoonful; put in together; stir while boiling; boil 20 minutes. When ready for dinner fill up paste and serve with truffles, mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to the table with the paste.
CROQUETTES.
Take a medium-sized chicken, boil it, a pair of sweetbreads, and 1/2 box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small onion, a few sprigs of parsley; chop all very fine; bring to a boil a sauce made of 1 pint of milk and chicken water 1/2 pint, a large tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in the sauce after cooling; season to taste with pepper, salt, and nutmeg; add the chopped chicken; put on to boil and stir 15 minutes; pour into platters to cool; then roll in the shape of pears or eggs; roll them in a beaten egg and then in bread crumbs; stick in a rib bone at the end of the pear shapes; boil them in hot lard a delicate brown; then lay on a napkin in a platter and garnish with parsley. Set them up on a dish in oval form.