Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mackerel | not in our table | 0 |
| Salad | 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 tablespoonfuls of butter
- 1 cup of milk
- 2 heads of crisp lettuce
- 1 tablespoonful of butter
- 2 tablespoonfuls of flour
- 1 tablespoonful of chopped parsley
- a cupful of boil- ing milk
- a tablespoonful of but- ter
- a tablespoonful of chopped pars- ley
- 2 salt mackerel
- two good sized heads of young lettuce
- 2 hard-boiled kggs
- 1 pickled beet
- one daintily sliced pickled beet
- four anch- ovies are then placed between deli- cate soda biscuit
- 72 ancliovy salad
- salt
- pepper
Directions
Du Maquereau.
Salt Mackerel is either boiled or broiled, and either mechod of cook- ing according to the subjoined re- cipes makes a most palatable and delicately toothsome dish.
Boilsd Salt Mackerel.
Maquereau Bouilli.
2 Salt Mackerel. 2 Tablespoonfuls of Butter. Chopped Parsley and Sliced Lemou to Garnish. Soak the Mackerel overnight, and in the morning take out o( the wa- ter, wash thoroughly, taking off every portion of salt, and wash again. Have ready a deep pan of •boiling water; place the Mackerel within and let it boil ten or fifteen minutes until done, which can be known by the flesh beginning to part from the bones. Serve whole on a platter garnished with parsley. Pour over the Mackerel melted but- ter and chopped parsley, and bring to the table very hot.
Mackerel boiled or broiled is a very nice breakfast dish on fast days. Serve with potatoes, boiled whole or made into croquettes.
Broiled Mackerel.
Maquereau GrillS.
2 Salt Mackerel. 1 Cup of Milk. 2 Tablespoonfuls of Butter, or a Cream Sauce.
Sliced Lemon, Olives and Parsley Sprigs to Garnish.
Soak the Mackerel and wash thor- oughly as directed above, only us- ing boiling water. Have ready some milk, seasoned well with black pep- per and soak the Mackerel in the milk until thoroughly impregnated. Take out and wipe dry with a towel. Then dredge the Mackerel with but- ter, and place between a double broiler, over a slow Are, broiling about fifteen or twenty minutes, th3 under side being allowed to broil first. When done, take off and pour over melted butter and chopped pars- ley; garnish the dish with sprigs of parsley, sliced lemons and olives, and serve hot. A Cream Sauce may be also served instead of the but- ter, and makes a very delicious dish.
Mayonnaise de Saumon. 1 Can of Salmon. 2 Heads of Crisp Lettuce.
1 Cup of Milk.
1 Tablespoonful of Butter. 2 Tablespoonfuls
1 Tablespoonful of Chopped Parsley.
Salt and Pepper to Taste.
Sauce a la Mayonnaise.
A Mayonnaise of Salmon is a very
good luncheon dish, and is frequently
served in New Orleans. To one can
of Salmon allow two good sized
heads of young lettuce. Make a bed of the crisp hearts of the leaves, and tear the other leaves into small pieces with a fork, making very del- icate shreds. Drain the oil from the can of Salmon, and separate the fish into flakes. Take a cupful of boil- ing milk and a tablespoonful of but- ter and two of flour, and Stir over the flre until quite smooth. Add to this a tablespoonful of chopped pars- ley and the Salmon. Season with pepper and salt, and let it cook about ten minutes. Set away to cool, and then place on the bed of lettuce leaves. Cover with a Sauce a la Mayonnaise (see recipe), and gar- nish nicely with sliced hard-boiled eggs, celery tips, etc., and serve. Salmon Salad. Saumon en Salade.
1 Can of Salmon. 1-3 the Quantity of Chopped Celery. 2 Hard-Boiled Kggs. Sliced Lemon. Olives. 1 Pickled Beet. A Plain French Dressing. Canned Salmon may be made into a delighful salad for luncheon or supper. Flake the salmon, heap into a salad bowl, and mix with chopped celery, using one-third of the latter in proportion to the quantity of salmon. Add a Plain French Dress- ing. (See recipe.) "When ready to serve, turn into a salad dish, on which you have arranged a crisp bed of lettuce. Garnish with sliced lemon, olives and hard-boiled eggs, and with one daintily sliced pickled beet.
HERRINGS. j
Des Harengs.
The Salted Herrings, such as come to New Orleans, must first of all be soaked thoroughly overnight, or longer, to take away all salt. Then they are cleaned nicely and broiled and served with a cream sauce or drawn butter sauce, preferably the former. They are also cut into filets and eaten without further cooking or "Crfl," as we say here, and also as an hors d'oeuvre.
ANCHOVY. Des Anchois.
Anchovies are served as a prelimi- nary to the most aristocratic din- ners, being drained of the oil. which clings to them after being taken from the can. Three or four anch- ovies are then placed between deli- cate soda biscuit, and tied with a bit of ribbon in squares, with a dainty bow cut short in the center. The effect is very pretty. The anch- ovies are also mashed and placed be- tween the crackers, like a sandwich Either way is excellent and elegant.
Ancliovy Salad.
Salade d'Anchois.
This salad is a dainty disli for lunclieon or supper. Have an oval dish and arrange the anchovies, drained of oil, crosswise on a bed of
crisp lettuce, or of chopped water- cress. Surround with a border of chopped whites of eggs and a simi- lar border of chopped watercresses, and pour over all a sour French Dressing. (See recipe.) Ancho- vies are used as an elegant hors d'oeuvre.