Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Sauce | 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
- 1 pound calf's liver
- 3 stalks celery
- 1 tablespoonful salt
- three tablespoonfuls of butter in a sauce pan
- two tablespoonfuls of flour
- one-half cup of milk
- half teaspoonful of onion juice
- half cup of stoned olives that have been heated
- two tablespoonfuls of capers
- a cup of thick cream
- a teaspoonful of parsley
- 2 ducks
- 1 onion
- 2 cloves
- 6 peppercorns
- six eggs to a smooth paste
- two cups of stock
- salt
- pepper
- parsley
- cloves
Directions
1 pound calf's liver. 1 onion.
3 stalks celery.
2 cloves.
1 tablespoonful salt. 6 peppercorns. Sprig of parsley.
Clean the ducks and put them on to cook in boil- ing water with the liver and seasonings ; cook slowly until tender ; remove from the kettle when cold. Cut ducks and liver in dice, mash the hard-boiled yolks of six eggs to a smooth paste, add gradually a cup of thick cream, melt three tablespoonfuls of butter in a sauce pan, add two tablespoonfuls of flour, one-half cup of milk, stir until smooth, gradually stir in the egg yolks and cream, stir constantly until it reaches the boiling point, season with salt and pepper, then add the meat, heat and serve.
ENTREES. 131
CHICKENS, PIGEONS OR GAME OF ANY KIND IN CASSEROLE.
Singe and draw them ; wipe dry ; saute to a rich brown in frying pan, using butter, bacon or pork fat ; then place in a casserole; add to the fat in the pan two tablespoonfuls of flour and two cups of stock, chicken, veal or beef stock ; season with salt, pepper, a teaspoonful of parsley or cloves, chopped fine, a half teaspoonful of onion juice. Cook the sauce for a few minutes. Turn it into the casserole, put on the cover and cook slowly in the oven about two hours, accord- ing to the tenderness of the fowl or game. Skin off the fat, and if game, add half cup of stoned olives that have been heated, or two tablespoonfuls of capers. Serve in the casserole.