Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- 2 sprigs of parsley
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup of white stock
- a slice of onion
- 1 small blade of mace
- 1 saltspoon salt
Directions
Drop a pair of sweet breads into cold water, changing the water as often as discolored. When they are quite white put in saucepan with a slice of onion, 1 small blade of mace, 2 sprigs of parsley and 1 saltspoon salt. Cover with boiling water and cook 20 minutes. Put into cold water for y2 hour, dry on towel, and remove all fat and sinews. Cut into dice with a silver fork to prevent discoloration. Make a cream sauce of 1 tablespoon butter, 1 tablespoon flour, 1 saltspoon salt and y2 saltspoon white pepper. Mix over the fire and add 1 cup of white stock, or the broth the sweet breads were cooked in, stir until smooth and thick, add y2 cup rich cream and cook until thick and smooth. Add the sweet breads, cover and put over hot wrater for 10 minutes. This can be served in ramakins or patty cases.