Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- four pounds of roasted veal cut in small cubes
- three cups of beef stock thickened
- one-half pound of sweet butter to a paste
- a tablespoon of flour browned in a tablespoon of butter
- a tablespoon of butter
- one large head of cauliflower boiled in salt water
Directions
MOCK OYSTERS— Four pounds of roasted veal cut in small cubes, one large head of cauliflower boiled in salt water and cut in pieces and one can of shrimps or crab meat shredded, mixed together. Make a gravy of three cups of beef stock thickened with a tablespoon of flour browned in a tablespoon of butter, add to above ingredients and bring to a boil. Then rub one can of sardells with one-half pound of sweet butter to a paste. Grease large oyster shells with paste, fill with the boiled mixture, sprinkle with bread crumbs and grated American cheese and bake in a hot oven until brown.