Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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
- 24 teaspoon salt
- 2 tablespoons butter
- 34 teaspoon salt
- 2 tablespoons flour
- 3 eggs
- 40 fish
- half surrounded
- salt
- cayenne
- lemon juice
Directions
Mrs. G. A. Rentschler.
1 lb. halibut. Few grains cayenne.
y2 cup thick, sweet cream. iy2 teaspoons lemon juice.
24 teaspoon salt. Whites of 3 eggs.
Cook halibut in boiling salted water, drain, and rub through a sieve. Season with salt, cayenne, and lemon juice; add cream
40 Fish and Fish Sauces.
beaten until stiff, then beaten whites of eggs. Turn into small, slightly buttered molds, put in a pan half surrounded with hot water. Cover with buttered paper, and bake twenty minutes in a moderate oven. Remove from molds, arrange on a hot serving dish. Pour around white sauce.
White Sauce.
2 tablespoons butter. 34 teaspoon salt.
il/2 tablespoons flour. Few grains pepper,
i cup milk.
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasoning, and stir until thoroughly blended. Pour on gradually the milk, adding- about one-third at a time, stirring until well mixed, then beating until smooth and glossy. Garnish with parsley.