Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 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 sprigs of parsley chopped
- two chickens
- one nutmeg grated
- one even tablespoonful of finely chopped onion
- one lemon
- two dozen croquettes
- parsley
- nutmeg
- salt
- pepper
Directions
Two chickens and two sets of brains, both boiled, two sprigs of parsley chopped, one nutmeg grated, one even tablespoonful of finely chopped onion, the juice and grated rind of one lemon, salt, black and red pepper to taste. Chop the meat very fine ; mix all well together and add cream until it is quite moist, or just right for moulding. This quantity will make two dozen croquettes. Mould them into the shape of pears; dip them into beaten egg, and roll them in cracker dust or bread-crumbs, then fry in boiling lard. Any kind of cold meat can be made into croquettes, only substituting rice for the brains.
108 SIDE DISHES AND SALADS.