Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 tablespoonsful flour
- two spoonsful of broth
- parsley
- salt
- pepper
- nutmeg
Directions
Melt a good-sized piece of butter in a stew-pan ; add mush- rooms (if you have them), a little parsley chopped fine, two tablespoonsful flour, salt, pepper, a little nutmeg. Let it boil until it thickens, then moisten with a little cream, two spoonsful of broth or gravy, the fat being taken oif. Let this sauce be as thick as pap. Then take some cold veal chopped fine, both the fat and the lean; put it in the sauce, let it stand until cold, then make into balls. Roll them in cracker dust or bread-crumbs. Fry them a light brown and serve it with fried parsley.