Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 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 |
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
- 3 large boulangers
- ½ lb large prawns
- 4 pork sausages, or
- ½ lb lean pork, or
- ½ lb ham
- 4 tbsp butter or margarine
- 2 tbsp chopped celery
- Onion and eschallot mixed
- 1 tsp salt, pepper
- ½ tsp lemon rind
- 1 cup sieved bread crumbs
- 1 egg
- Parsley or sliced tomatoes
Directions
Remove the shells and back veins from the prawns.
Remove the skin from the sausages, or the fat and bone from pork.
Place the meat and prawns on a chopping board and chop together finely with a sharp knife.
Sauté lightly in butter or margarine, with onion, chopped herbs, salt, pepper, and lemon rind.
When cool, add the bread crumbs and beaten egg and set aside.
Wash the boulangers, cut off the stem, and cut an oval piece from the side, leaving a boat shape.
Scoop out the insides of the boulanger using a spoon, and taking care not to break the skin.
Chop the pulp finely and add to meat and prawn mixture, blending well.
Fill the boulanger shells with this mixture, cover with the oval lids, wrap in greased aluminum foil and bake in a hot oven for 30 - 45 minutes.
Garnish with parsley and slices of tomato, and serve hot with a tomato sauce.
Category:Guyanese Recipes
Category:Guyanese Salads