Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
86
Calories
7g
Protein
5g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 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
- one egg slightly beaten
- salt
- pepper
- parsley
- chives
Directions
1
Cook eggs in water, just off the boil, for thirty minutes. When cold remove from the shell. Chop the whites fine, sift the yolks, mix together with one egg slightly beaten. Season with salt and pepper and finely chopped parsley or chives. A few cooked mushrooms can be added. Mix with heavy white sauce. Set aside until cold, then mould, dip in the crumbs and egg. Fry. Serve with a white sauce alone or add a few peas, small beans, mushrooms or asparagus tips.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive