Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Sauce | 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
- two cloves of garlic
- two tablespoonfuls of oil
- four cloves of gar- lic
- three ounces of butter
- a tablespoonful of chervil
- a pinch of chervil
- a pint of spanish sauce
- a tablespoonful of chopped parsley
- a pinch of salt
- 41 duce one half
- two bay-leaves
- two cloves
- two claret-glasses of white wine
- one half on a very gentle fire
- three tablespoon- fuls of oil
- three sherry-glasses of water
- four eggs which you have previously mixed well
- cloves
- parsley
- salt
- white pepper
Directions
duce one half, and add half a pint sauce veloutee (Art. 82). Boil five minutes and strain. Chop fine a tablespoonful of chervil, the same of tarragon, boil them in hot water five minutes, dry with a napkin, and add to your sauce just before serving.
101. Sauce Bordelaise. Peel two cloves of garlic, and put them in a saucepan, with a pinch of chervil, a few tarragon-leaves, two bay-leaves, a lemon, from which you have removed the peel and the seeds, two cloves, two tablespoonfuls of oil, and two claret-glasses of white wine. Reduce one half on a very gentle fire, add half a pint of Spanish sauce (Art. 80), boil half an hour, carefully remove all grease, and pour in another glass of white wine. Boil ten minutes, add the juice of a lemon, strain, put back your sauce on the fire, cut a dozen mushrooms in very small pieces, add them to your sauce, and serve.
102. Another way of making Sauce Borde- laise. Peel and chop very fine four cloves of gar- lic, which put into a saucepan with three tablespoon- fuls of oil. When beginning to color lightly, add a tablespoonful of chopped parsley. This sauce should never be made until ready to serve on the instant.
103. Sauce a la Poulette. Put in a saucepan three sherry-glasses of water, three ounces of butter, the juice of half a lemon, and a pinch of salt and white pepper. As soon as beginning to boil, take off the fire, and, when boiling ceases, add the yolks of four eggs which you have previously mixed well, in about a sherry-glass of water. Stir constantly so that