Estimated Nutrition (whole recipe, rough)
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Truffle | not in our table | 0 |
| Water | 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 vinegar
- two tablespoonfuls of vinegar
- two tablespoonfuls of wine- vinegar
- two ounces of butter in another saucepan
- two wineglasses of cream
- a pint of allemande sauce
- an ounce of raw ham
- a clove of garlic
- an ounce of butter
- an ounce of flour well mixed in half a pint of tomatoes
- a pint of tomatoes
- an ounce of truffles
- a pint of spanish sauce
- a wineglass of sherry
- a tablespoonful of english mustard mixed in a little water
- an ounce of lean
- a tablespoonful of flour
- a gill of consomme
- an ounce of raw ham cut in small pieces
- a tablespoonful of capers
- a pinch of parsley chopped fine
- an ounce of capers
- an ounce of raw 4o french dishes
- an ounce of glaze
- a pint of consomme
- an ounce of butter in small pieces
- a teaspoonful of corn-starch
- an ounce of raw ham chopped up
- one half on the fire
- two cloves
- one half
- two shal- lots
- 39 mushrooms chopped fine
- three quarters of an hour
- three branches of thyme
- three bay- leaves
- three cloves
- six pepper- corns
- three bay-leaves
- two roast chickens
- two bay- leaves
- one quarter
- one wineglass of sherry
- two tablespoon- fuls of vinegar in a saucepan on the fire
- salt
- nutmeg
- pepper
- parsley
- vinegar
Directions
thyme, a bay-leaf, and tie all together. Reduce one half on the fire, put through a sieve, add half a pint of Allemande sauce (Art. 81) ; heat again on the fire, and serve.
90. Tomato Sauce. Put in a saucepan an ounce of raw ham, a carrot, an onion, very little thyme, a bay-leaf, two cloves, a clove of garlic, and half an ounce of butter. Simmer for ten minutes, add an ounce of flour well mixed in half a pint of tomatoes and a glass of consomme (stock, Art. 1). Boil for half an hour, season with a little salt, pep- per, a very little nutmeg, strain, and serve.
91. Sauce Perigueux. Chop an ounce of truffles, put them in a saucepan on the fire, with a glass of sherry and a glass of white wine. Reduce one half, then add half a pint of Spanish sauce (Art. 80), boil five minutes, and serve.
92. Sauce Robert. Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter. When it begins to color, drain off the butter, and moisten with half a glass of consomme (stock, Art. 1). Boil gently for thirty minutes, add half a pint of Spanish sauce (Art. 80), a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water.
93. Italian Sauce. Peel and chop two shal- lots, which, with a little butter, put in a saucepan on the fire. When beginning to color slightly, moisten with half a pint of Spanish sauce (Art. 80) and a wineglass of sherry. Boil for twenty minutes. Chop half an ounce of lean, cooked ham, half a dozen
SA UCES. 39
mushrooms chopped fine, and a little chopped pars- ley. After skimming the grease from your sauce, add these ingredients, boil five minutes, and serve.
94. Sauce Soubise. Peel and chop three on- ions, which put in a saucepan on the fire with an ounce of butter. Simmer very gently, so as not to color too much, and, after three quarters of an hour, add a tablespoonful of flour, salt, pepper, a little nutmeg, and mix all together. Moisten with a gill of consomme (stock, Art. 1), the same of cream, boil for five minutes, strain, heat again on the fire, and serve.
95. Sauce Poivrade. Put into a saucepan a chopped onion, three branches of thyme, three bay- leaves, a clove of garlic, three cloves, six pepper- corns, half an ounce of raw ham cut in small pieces, four tablespoonfuls of vinegar, a little pepper, a very little cayenne ; reduce until almost dry, moisten with a claret-glass of red wine and half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, and serve.
96. Sauce Hachee. Peel and chop an onion, a pickle, a shallot, a tablespoonful of capers, and moisten with two tablespoonfuls of vinegar. Put them in a saucepan on the fire, reduce one half, add half a pint of Spanish sauce (Art. 80), a little cay- enne pepper, a pinch of parsley chopped fine, half an ounce of capers, and two tablespoonfuls of wine- vinegar, boil five minutes, and serve.
97. Hunter Sauce. Put the remains of a roast partridge in a saucepan with half an ounce of raw
4o FRENCH DISHES.
ham, a carrot, an onion, a clove of garlic, a little thyme, three bay-leaves, and three cloves. Moisten with a glass of white wine, reduce one half, add half a pint of Spanish sauce (Art. 80), boil half an hour, strain, and serve.
98. Sauce Colbert. Put an ounce of glaze (Art. 179) in a saucepan on the fire with a table- spoonful of consomme (stock, Art. 1). Mix well to- gether, and add half a pint of consomme (stock, Art. 1), half an ounce of butter in small pieces, and by degrees, stirring all the time. When all well mixed together, strain, add the juice of a lemon, a table- spoonful of chopped parsley, and serve.
99. Sauce Supreme. Cut up the remains of two roast chickens, which put into a saucepan with a pint of consomme- (stock, Art. 1), some branches of parsley, inclosing a clove, a clove of garlic, two bay- leaves, salt, and white pepper, a very little thyme, and tie all together. Boil one hour, and strain. Put two ounces of butter in another saucepan, a table- spoonful of flour, a teaspoonful of corn-starch, mix thoroughly together, and add the liquid in which the remains of the chicken were broiled. Stir with a spoon until boiling, reduce one quarter, pour in two wineglasses of cream and one wineglass of sherry. Boil fifteen minutes longer, add the juice of a lemon, strain, and serve.
100. Sauce Venetienne. Put two tablespoon- fuls of vinegar in a saucepan on the fire, with some parsley, a little tarragon, two cloves, a very little thyme, half an ounce of raw ham chopped up. Re-