Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Bread | 1 slice (30g) white | 79 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- one-half pint of sauce to one pint of sweet breads
- two pints of cooked chicken
- four cups of stock
- two teaspoon sful of salt
- a cupful of cho
- one pair of tine sweet breads boiled in salted water
- one pint of sweet breads
- one pair of sweet breads boiled
- four tablespoonsful of tiour
Directions
Make exactly according to the foregoing recipe. Steam or boil the chicken, carefully saving the juice to use in making the cream sauce. A cupful of cho])ped mushrooms is a very pleasant addition.
SWEET J^EAD AND MUSHROOMS CRO- QUETTES.
One pair of tine sweet breads boiled in salted water for twenty minutes. Plunge in cold water to plump them. Pick to pieces, removing skin and gristle. Cut in very small pieces, and add one can of mushrooms, chopped After this follow the above directions, increasing the quantity of sauce in the same proportions, that is, one-half pint of sauce to one pint of sweet breads and mushrooms.
CHICKEN, MUSHROOMS AND SWEET- BREADS CROQUETTES.
To two pints of cooked chicken or turkey, add one pair of sweet breads boiled and picked free from skins, and one can of mushrooms drained; chop all together. Take a cup of l)utter, four tablespoonsful of tiour, and four cups of stock or water, two teaspoon sful of salt, and an even one of white pepper. Cook the butter in a three-quart pan, add the flour, then the stock, let it boil a minute after it is thoroughly mixed, then add the chopped meat, etc. ; spread on platters, and when cold make into croquettes and fry as already de- scril)ed.