Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Veal | not in our table | 0 |
| Meat | 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
- 2 tbsp flour
- 15 shelled walnuts , finely crushed
- 2 egg yolks , beaten
- 1 garlic clove, minced
- ¼ lb (1 stick / 8 tbsp) butter
- 2–3 lbs of veal or chicken meat, cut into 1- inch cubes
Directions
Place the meat or chicken in a saucepan , and cook over medium heat until tender.
Remove the meat, and set it aside in a dish while leaving the remaining juices in the saucepan.
In another saucepan, add the flour and stir over heat until it becomes light brown in color—do not overcook! Then, add half the butter.
Add the walnuts, garlic, and egg yolks, stirring constantly.
Add the meat juices from the other saucepan, and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Fold in the meat.
Pan fry the remaining half stick of butter until brown, and pour over the dish before serving.