Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | not in our table | 0 |
| Sauce | not in our table | 0 |
| Roe | not in our table | 0 |
| Water | not in our table | 0 |
| Trout | 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 ounces of salt
- two ounces of butter
- an ounce of butter
- a quart of sorrel
- an ounce of butter in a saucepan
- an ounce of flour
- a pint of sauce allemande
- a clove of garlic
- a pint of spanish sauce
- two eggs which you have mixed in a little milk
- four pounds
- four roes of shad in a little boiling water
- four little trout
- four bay- leaves
- two shallots cut in pieces
- five branches of parsley
- two lemons
- one half of the liquid in which the foregoing ingredients were boiled
- four mushrooms
- one side
- salt
- parsley
- pepper
- nutmeg
- white pepper
Directions
130. Fillet of Shad, with Puree of Sorrel.
After cleaning your shad, cut it in equal pieces, leav- ing the skin underneath. Put them on a plate, and sprinkle a little salt on them, add the juice of a lem- on, and a few branches of parsley. A few moments before they are required to be served put them in a saucepan on a gentle fire for fifteen minutes, Avith a glass of white wine and an ounce of butter. Pick and clean a quart of sorrel, which blanch in boiling water, drain, and press it through a sieve. Put an ounce of butter in a saucepan with half an ounce of flour, a little salt, pepper, and nutmeg, and, when beginning to color slightly, add your puree of sor- rel and half a glass of cream. Simmer gently ten minutes, when add the yolks of two eggs which you have mixed in a little milk. Boil five minutes long- er, pour over your fish, and serve.
131. Broiled Shad a la Maitre d'Hotel. Clean a shad, without removing the skin, split it in two, and put the roes on a buttered pan, which send to the oven until brown. Then broil the shad, and when done put it on a dish together with the roes. Melt an ounce of butter, in which put a little salt and pepper, a little chopped parsley, and the juice of a lemon. Mix well together, pour over your shad, and serve. Porgies, mackerel, and other broiling fish, may be served in the same manner.
132. Long Island Brook-Trout. Clean and wash a trout of about four pounds, and put it in a fish-kettle with four ounces of salt. When begin- ning to boil remove your fish-kettle to the back
of the range for twenty-five minutes. Blanch four roes of shad in a little boiling water and a little salt, drain, and cut them in small pieces, as also a dozen mushrooms. Add these, with the juice of a lemon, to a pint of sauce Allemande (Art. 81), and boil ten minutes. Serve the fish garnished with sprigs of parsley, and the sauce in a separate dish.
133. Trout a la Genevoise. Clean four little trout, cut off the gills, and put your fish in an earth- en pot for four hours, with a little thyme, four bay- leaves, two shallots cut in pieces, five branches of parsley, a little pepper and salt, and the juice of two lemons, after which drain, and place them in a sauce- pan on the fire, with a chopped onion, a clove of garlic, and a little nutmeg. Add enough red wine to cover your fish, and boil gently for twenty min- utes. Take half a pint of Spanish sauce (Art. 80), boil for about an hour with one half of the liquid in which the foregoing ingredients were boiled. Chop four mushrooms and truffles, a little parsley, and add to your sauce. Put your fish on a dish, garnish with parsley, and serve with your sauce on a separate dish.
134. Scallops of Trout. Prepare as the fore- going a medium-sized trout, which cut in round pieces, or in the shape of an egg, and about three inches in length, and put into a saucepan in which you have previously melted two ounces of butter ; add a little salt, white pepper, the juice of a lemon ; and when they are done on one side, turn them on the other ; mash some potatoes, and with them form