Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
| Pancake | not in our table | 0 |
| Mace | 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
- quarter cup of butter
- a tablespoonful of buter
- a pint of broth
- a teaspoonful of flour
- a tablespoonful of mushroom ketchup
- a gill of port
- four medium-sized parboiled sweet-breads
- two tablesponfuls entrees
- four cloves
- four bruised pepper-corns
- four sliced truffles
- half their height
- two plates
- two eggs beaten
- two eggs
- eight pancakes
- three hard-boiled eggs
- 82 landmarks club
- five eggs
- cloves
- mace
- pepper
- cayenne
- salt
- parsley
- paprika
Directions
Have ready four medium-sized parboiled sweet-breads, firm and cold. Fry in a tablespoonful of buter, two tablesponfuls
ENTREES. 81
of minced onion, four cloves, a bit of mace, and a trifle of bay leaves, with four bruised pepper-corns ; when the onion is very brown, add a pint of broth; boil until reduced one-half, and strain if the bits of onion and seasonings are objected to. Add half a can of mushrooms, cut into slices, to this gravy, with four sliced truffles ; thicken with half a teaspoonful of flour, color with kitchen bouquet, add a tablespoonful of mushroom ketchup and a gill of port ; lay in the sweet-breads and simmer a few minutes.
Mrs. Nettk O'Melveny.
lambs' sweet-breads with viixEroy sauce.
Select the desired quantity of sweet-breads, blanch and place them in a stew-pan, adding broth to half their height, boil till tender and the gravy is reduced. Put the sweet-breads between two plates, and leave till cold. Cut each sweet-bread in two, dip them in Villeroy sauce, and place them on a baking sheet. When the sauce has cooled on them, take them from the bak- ing sheet with the aid of a knife, roll them in bread crumbs again, and fry in boiling fat; when nicely browned all over, drain, arrange them on a hot dish, and serve.
Mrs. M. J. Connell. MOCK TAMAEES (GERMAN TAMAEES).
Remnants of roasts, especially veal, pork, chickens and beef — chop very fine, add onion or juice of onion, season highly with cayenne pepper, a little chile, salt, grated lemon, celery salt, marjorie, parsley, all finely prepared, two eggs beaten, all mixed thoroughly.
The covering is made of German pancakes, a thin batter of flour, two eggs, salt and water, fried the full size of skillet or gridiron, make seven or eight pancakes ; fill these when cool lengthwise with the prepared meat, roll until it holds together nicely. Place the filled pancakes in baking pan and baste with soup stock. If gravy is left over, add this shortly before serv- ing. One-half hour is sufficient time to bake — be careful to keep moist.
Mrs. Mary J. Schallert. IMITATION TERRAPIN.
Cut cold chicken, mutton or veal fine, sprinkle with cayenne pepper and salt; mash the yolks of three hard-boiled eggs,
82 LANDMARKS CLUB;] COOK BOOK.
pour it with a little wine, walnut catsup, mustard and a lump of butter in a stew-pan rive minutes. Have a fourth hard-boiled egg, from which take the yolk and roll into little eggs like those of a terrapin. Scatter them through the dish when ready for the table. Garnish dish with a few slices of lemon and some parsley.
Mrs. Stephkn M. White. SIMPLE TIM BALE HALIBUT.
Take half-pound uncooked halibut, cut in fine pieces, pound in a mortar, pass through a sieve; mix a half-cup of bread crumbs with a half-cup of milk; stir until it makes a smooth paste ; remove it from the fire ; add the fish pulp, half-teaspoon of salt, dash of paprika. Then beat in lightly quarter cup of butter, the whites of five eggs, little by little fill buttered timbale pans with the mixture, place these in a pan of hot water in a moderate oven twenty minutes. Serve with a white sauce.