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 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Roe | 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
- one-half pint cream
- one teaspoonful of lemon juice
- one tablespoonful of butter
- two shad roes
- two eggs
- two tablespoonsful of flour
- 58 fish
- salt
Directions
Two shad roes, one-half pint cream, yolks of two eggs, one- quarter of a grated nutmeg, one teaspoonful of lemon juice, one tablespoonful of butter, two tablespoonsful of flour, one of
58 FISH AND SHELLFISH.
chopped parsley, salt and black and red pepper. Wash the roes, put in a saucepan of boiling water ; add teaspoonful of salt. Cover and simmer slowly fifteen minutes ; then take out, remove skin and mash them. Put cream to boil. Rub butter and flour together, add them to boiling cream and stir until very thick. Add yolks, take from fire and add other ingredients; mix well, turn out on a dish to cool. When cold, form into croquettes; dip in beaten egg, then in bread crumbs, and fry in boiling oil or lard. Serve with sauce Hollandaise.