Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| 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
- two tablespoonfuls of chopped shallots
- a piece of thread
- one teacupful of finely minced mushrooms into a frying pan
- one table- spoonful of chopped parsley
- one side
- two buttered plates
- parsley
- pepper
- salt
Directions
Put one teacupful of finely minced mushrooms into a frying pan with two tablespoonfuls of chopped shallots and one table- spoonful of chopped parsley ; add a lump of butter and season with pepper and salt. Toss the above ingredients over the fire until cooked, then put them by until cold. Fillet the soles, mask one side of them with the above mixture, roll them up, secure them with a piece of thread, place them between two buttered plates and bake them. Prepare some white sauce. Put each fillet into a small paper case, place a small mushroom on the top of each, fill up the cases with the hot sauce, and serve them at once.
Mrs. M. J. CONNELL.