Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 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 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 ounces of chicken farce
- two tablespoonfuls of cream
- two ounces of butter
- three quarts of wa- ter
- three cloves of garlic peeled
- a pint of very hot spanish sauce
- a wineglass of sherry
- a pint of bechamel sauce
- a pinch of pepper
- a pint of con- somme
- an ounce of butter
- a teaspoonful of flour
- a pinch of salt
- an ounce of salt
- an ounce of melted butter on a dish
- a tablespoonful of chopped 142
- three quarters of their height
- eight lettuce as the foregoing
- ten white turnips
- ten medium-sized beets
- six cloves
- six pepper-corns
- six bay-leaves
- salt
- pepper
- nutmeg
Directions
ter, then put them for a moment in cold water, and press out all the moisture. Spread thin pieces of pork on the bottom of a saucepan, a sliced carrot and onion, several branches of parsley, a little pepper, salt, and nutmeg, and the lettuce on top. Moisten three quarters of their height with consomme" (stock, Art. 1), cover with a buttered paper, simmer gently two hours, drain them well, and serve them with half a pint of very hot Spanish sauce (Art. 80), to which you have added a wineglass of sherry or madeira.
396. Farcied Lettuce. Boil eight lettuce as the foregoing, and, after you have put them in cold water for a moment, dry them with a cloth and press out all the moisture ; divide them partly in two, with- out allowing them to fall apart ; place in each let- tuce about two ounces of chicken farce (Art. n), which cover with the leaves of your lettuce ; shape them neatly, wrap them and tie them up in thin pieces of pork, and finish cooking as the foregoing ; remove the pieces of pork, and serve with a Spanish sauce (Art. 80).
397. Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips ; when very tender, drain them and pour over them half a pint of bechamel sauce (Art. 83), to which you have added two tablespoonfuls of cream.
398. Puree of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender ; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg ; and serve very hot.
VEGETABLES.
399. Turnips Glaces au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of con- somme (stock, Art. 1). Simmer gently until per- fectly tender ; mix with the blade of a knife, on a table, half an ounce of butter and a teaspoonful of flour, which add to your turnips ; boil for a few minutes, so as to mix thoroughly with your sauce, and serve.
400. Beets with Butter. Peel and wash a dozen small beets, boil them in three quarts of wa- ter, and, when perfectly tender, put them in cold water for a moment, cut them in thin slices, put them in a saucepan with two ounces of butter and a pinch of salt ; serve very hot. You may also boil them and serve them with a sauce bechamel (Art. 83), to which you have added two tablespoonfuls of cream.
401. Pickled Beets. Boil ten medium-sized beets, cut them in slices, and put them in a bowl with six cloves, six pepper-corns, six bay-leaves, three cloves of garlic peeled, and half an ounce of salt ; almost cover them with vinegar and water in equal quantity ; serve very cold.
402. Broiled Mushrooms. Take some mush- rooms, in quantity according to their size, peel them, wash, and then dry them on a cloth. Broil them on a gentle fire, a little butter on top, and, when colored on both sides, put an ounce of melted butter on a dish, the juice of lemon, a tablespoonful of chopped