Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 cups of cooked fish
- 2 tablespoons of flour
- 1 tablespoon but- ter
- 1 tablespoon chopped parsley
- 1 cup cream
- 1 teaspoon salt
- 4 pounds fish uncooked fills 17 ramekins
- 4 hard-boiled eggs
- 17 ramekins
- parsley
- salt
- cayenne
- pepper
Directions
2 cups of cooked fish, 2 tablespoons of flour, 1 tablespoon but- ter, 1 tablespoon chopped parsley, 1 cup cream or milk, 1 teaspoon salt, yolks of 4 hard-boiled eggs, cayenne pepper to taste ; scald the cream ; rub the butter and flour together until smooth ; add to cream and stir until it thickens ; take from fire ; add yolks of eggs mashed fine; the parsley, salt and pepper; mix well; add fish care- fully; for if it is stirred it makes the mixture stringy and pasty; put in ramekins, shells or baking dish; cover top with buttered crumbs and bake in hot oven fifteen minutes. Double this recipe (4 pounds fish uncooked fills 17 ramekins.) Carrie J. Allen.