Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Chervil | not in our table | 0 |
| Truffle | 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
- four tablespoonfuls of sweet-oil
- two ounces of pickles
- four ounces of bread-crumbs
- four ounces of butter
- a tablespoonful of be- chamel sauce
- an ounce of butter
- a pint of spanish sauce
- a pinch of chervil
- an ounce of chopped truffles
- a wineglass of sherry
- two tablespoon- fuls of vinegar
- one half
- four eggs
- four shallots very fine
- three shallots
- two table- spoonfuls of vinegar
- eight yolks of eggs
- vinegar
- salt
- pepper
- nutmeg
Directions
the fire. Put into another saucepan two tablespoon- fuls of vinegar, which reduce one half ; add it to your other ingredients, with a tablespoonful of Be- chamel sauce (Art. 83), and an ounce of butter, mix- ing all well together. Take the yolks of four eggs, which mix in a little water, and, removing your sauce from the fire, when it has ceased boiling, add the eggs, the juice of a lemon, strain, and serve.
86. Sauce Piquante. Chop four shallots very fine, put them in a saucepan with four tablespoonfuls of sweet-oil. When beginning to color slightly, add half a pint of Spanish sauce (Art. 80), boil slowly for a few minutes, then add two ounces of pickles, and serve.
87. Bread-Sauce. Chop an onion very fine, put it in a saucepan, with four ounces of bread-crumbs, which you have put through a sieve, add a little salt, pepper, and a glass of milk. Boil ten minutes, add a glass of cream, and serve.
88. Sauce Bearnaise. Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two table- spoonfuls of vinegar. Reduce one half, and let cool ; then add four ounces of butter, eight yolks of eggs, a sherry-glass of water, salt, pepper, and a very little nutmeg. Put your saucepan again on a gentle fire, stir well until the sauce thickens ; strain, and serve.
89. Parisian Sauce. Put into a saucepan half
an ounce of chopped truffles, a wineglass of sherry,
some branches of parsley, inclosing a clove, a little 4