Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- two tablespoons of butter in saucepan till it bubbles
- 2 tablespoons of flour
- 1 tablespoon of butter
- 1 tablespoon of flour
- 11/2 cup of white stock
- one teaspoon of lemon juice
- one teaspoon each of chopped olives
- one-half cup whipped cream to one cup mayonnaise
- a slice of onion
- a sprig of parsley
- four eggs slightly beaten
- one-half tarragon vinegar
- one cup mayonnaise
- parsley
- bay leaf
- pepper
- salt
- lemon juice
Directions
Cook 1 can of tomatoes with a slice of onion, a sprig of parsley, a bit of bay leaf for ten or twelve minutes, strain, cook two tablespoons of butter in saucepan till it bubbles, add 2 tablespoons of flour, cook until it thickens, add the strained tomato and cook, season with pepper and salt.
SAUCE FOR FISH NO. 1.
1 tablespoon of butter, cook until it bubbles, add 1 tablespoon of flour, stir till smooth, add 11/2 cup of white stock, either chicken or fish, stir until it thickens. Just before removing from the fire add the yolk of four eggs slightly beaten, season, remove from the fire and when slightly cool add one teaspoon of lemon juice.
SAUCE FOR FISH NO. 2.
Use mayonnaise dressing, made with one-half tarragon vinegar and one-half lemon juice. . Add one teaspoon each of chopped olives, pickles and capers; one-half cup whipped cream to one cup mayonnaise.