Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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 stalks of celery
- one-half cup of cream
- a teaspoonful of salt
- one cup
- two table- spoonfuls of butter
- two well-beaten yolks of eggs
- two tea- spoonfuls of lemon juice
- lemon juice
Directions
An old chicken will do as well as a young one. Cook until tender in boiling water, with a teaspoonful of salt, a small onion, and two stalks of celery. Strain the stock and cook down to one cup. Melt two table- spoonfuls of butter, stir into it one of flour. When
104 ROCKY MOUNTAIN COOK BOOK.
smooth, stir gradually into the stock and one-half cup of cream. Cook ten minutes, then add two well-beaten yolks of eggs, cook five minutes, but do not boil, as it might curdle. Remove from the fire, add two tea- spoonfuls of lemon juice; cut the chicken in small pieces, add to the sauce. Serve on toast, surrounded by a border of rice.