Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cupfuls of veal stock
- 2 tablespoonfuls of flour
- 2 teaspoonful of salt
- 2 tablespoonfuls of butter
- 1 tablespoonful of cream
- salt
- cayenne
- pepper
- lemon juice
Directions
fb. of fresh mushrooms; 2 cupfuls of veal stock;
2 tablespoonfuls of flour; ]/2 teaspoonful of salt;
2 tablespoonfuls of butter; Dash of cayenne;
Dash of kitchen bouquet; y2 teaspoonful of lemon 1 tablespoonful of cream; juice.
Pour cold water over the mushrooms to cleanse them; drain immediately; peel them, remove and scrape stems, and saute in a very little butter until tender. Melt the butter, add flour, cook until very smooth; add stock and continue to stir until thick- ened. Season with salt, pepper, kitchen bouquet, and lemon juice; add the cut-up mushrooms and cream. Heat thoroughly before serving.