Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
294
Calories
38g
Protein
14g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 tablespoonfuls of cream
- two yolks of eggs
- one tablespoonful of granulated gel- atine in one cup of highly seasoned hot chi
- one cup of highly seasoned hot chicken stock
Directions
1
Make a white sauce, add to it two yolks of eggs, beaten slightly, diluted with two tablespoonfuls of cream. Dissolve one tablespoonful of granulated gel- atine in one cup of highly seasoned hot chicken stock. Mix with the white sauce and when cool dip pieces of cooked chicken, veal or lamb in it. When cold, dip again to give it another coating. Serve very cold on lettuce leaves. Garnish with olives stuffed with
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive