Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | 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 pounds of french chestnuts
- four ounces of butter
- two ounces of butter
- three pints of water
- a pinch of salt
- a bunch of chiccory in two through the middle
- a quart of consomme1
- a pint of consomme
- a quart of green peas
- an ounce of ham
- a pinch of sugar
- two through the middle
- ten potatoes
- three leeks cut in slices
- ten artichokes
- salt
- pepper
Directions
taste. Put a little melted butter on top, send to the oven, and, when colored a nice brown, serve.
440. Potatoes a la Parmentiere. Peel some potatoes, and cut them in form of a cork about three inches long, put them in a saucepan on the fire, with enough Spanish sauce (Art. 80) to cover them, a pinch of salt, pepper, and sugar, and a glass of sherry. Simmer gently until the potatoes are perfectly ten- der, strain your sauce, pour it over your potatoes, and serve.
441. Ragout of Potatoes a la Paysanne. Cut a bunch of chiccory in two through the middle, which boil fifteen minutes, put in cold water for a moment, drain, and press out all moisture. Peel ten potatoes, place them in a saucepan, with enough con- somme (stock, Art. 1) to cover them, add your chic- cory, three leeks cut in slices, a little salt, and season highly with pepper. Boil gently until your potatoes are nearly done, then add a little chopped chervil, and boil ten minutes longer. Your potatoes should be soft, without breaking. Serve very hot.
442. Puree of French Chestnuts. Remove the shells from two pounds of French chestnuts, put them in a frying-pan on the fire, with an ounce and a half of lard. Turn them over in the pan every now and then, and when you see that the species of skin which covers them is softened, and may be re- moved without difficulty, take them off the fire, for the purpose of doing so. Then put them in a sauce- pan, with a quart of consomme1 (stock, Art. 1), and, when the chestnuts are perfectly soft, drain them,
VEGETABLES.
press them through a sieve, heat them again with four ounces of butter, a pinch of salt and sugar, and serve.
443. Puree of Artichokes. Take the under part of ten artichokes, from which all leaves have been removed. Boil them in water and a little salt, drain them, and put them in a saucepan with a table- spoonful of flour, a pinch of salt, pepper, and nut- meg, and a glass and a half of consomme (stock, Art. 1). Boil twenty minutes, press through a sieve. Heat again on the fire, and serve as a vegetable, or garnish to meat or poultry.
444. Puree of Jerusalem Artichokes. Scrape and wash fifteen Jerusalem artichokes, boil them until tender in a pint of consomme" (stock, Art. 1). Drain them, press them through a sieve, put them in a saucepan, with two ounces of butter, a pinch of salt and pepper, and, when hot, serve.
445. Jerusalem Artichokes au Gratin. Pre- pare and cook some artichokes exactly as for cauli- flower au gratin (Art. 363).
446. Puree of Green Peas. Wash a quart of green peas, which put in a saucepan on the fire, with three pints of water, very little salt and pepper, half an ounce of ham, an onion cut in slices, and boil until soft. Then press them through a sieve, heat them again on the fire, adding four ounces of butter, a pinch of sugar, and serve.