Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 1 tablespoon butter
- 1 branch parsley
- 1 egg
Directions
Clean the meat from the bones of a raw freshly dressed chicken ; put in a saucepan with a sliced onion, 1 branch parsley, 1 of celery, i teaspoon salt, half as much pepper, and i as much nutmeg, if liked. J cup white wine, and a little leek and chervil are good additions, if at hand. Let simmer f hour, skimming oc- casionally. Melt in a sauce pan 1 tablespoon butter with 1| tablespoons flour, strain ^ the broth into the saucepan, and boil down to half the quantity, stirring occasionally. Beat up J cup cream with the yolk of 1 egg, stir into the sauce ; when scalding hot remove from the fire, strain through a cheesecloth and serve. Good with croquettes of any white meat.