Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
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
- one cup of potato balls
- one-half cup of cream
- a cup of chicken
- eight mushrooms
Directions
Truss for clean squabs in the same manner as a chicken is dressed for roasting. Roll in flour and brown in hot fat. Place in a casserole. Add a cup of chicken or veal broth. Salt and pepper as needed. Let cook thirty minutes.
Parboil one cup of potato balls and let brown in the fat where the squabs were browned. Peel eight mushrooms. Break in small pieces and brown in the fat. Then add to the squabs and cook about twenty minutes. Add one-half cup of cream and thicken with a little flour. Sherry or madeira may be added. Serve in the casserole.