Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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 pint of lean veal
- one pint of cream in a rice boiler on the tire
- one cup of stale bread crumbs
- one teaspoonful of salt
- one pint of cooked chicken cut in dice
- one tablespoonful of butter
- one cup of milk
- three pint mould
- a cup of butter
- 36 exchaxge cook book
- four eggs avell beaten
- one tablespoonful of flour cooked together
- twelve baking cups
Directions
Chop and then pound to a paste one pint of lean veal, raw. Put one pint of cream in a rice boiler on the tire, let it boil soft, then add one cup of stale bread crumbs, rub smooth, add
36 ExcHAXGE Cook Book.
half a cup of butter, one teaspoonful of salt, and a little white pepper, then put in the pounded veal and the whites of four eggs Avell beaten; put this away to cool. Next take one pint of cooked chicken cut in dice, make a sauce of one tablespoonful of butter and one tablespoonful of flour cooked together, adding one cup of milk; put the chicken in this and pour on a platter. Now butter either a three pint mould or else twelve baking cups, put the veal mixture on the l)ottom and sides of the molds, about half an inch thick. Fill with the chicken, then cover with the veal, being careful that no cracks are left for the chicken-cream to cook out; cover molds and put them either in. a steamer or bake in an oven for half or three-quarters of an hour. Turn out of molds and serve hot. It is very pretty to line the molds with boiled macaroni, first making some butter soft and putting it inside the mold quarter of an inch thick, then take long strips of boiled macaroni and commencing in the middle of the bottom cover the bottom and sides, putting it in spirally. Another way is to cut the macaroni in inch lengths, and stick them in the butter, end upwards, very close together.