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 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 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
- 3 teaspoons cottolene
- 1 tablespoon parsley
- 10 drops onion juice
- 2 cups of cold boiled fish
- 3 even tablespoons flour
- 1 egg yolk
- parsley
- salt
- cayenne
Directions
% pt. milk, 3 teaspoons cottolene, 3 even tablespoons flour, 1 egg yolk, 1 tablespoon parsley, chopped, Y^ grated nutmeg, 10 drops onion juice, 2 cups of cold boiled fish, seasoning. Put the milk on to boil; rub together the cottolene and flour; then stir them into the boiling milk; stir and cook until a thick paste is formed; add the yolk of egg, parsley, onion juice; mix and add the boiled fish; mix again and add a palatable seasoning of salt and cayenne; turn out to cool; when cold, form into cutlets or croquettes; dip first in beaten egg; then in bread crumbs; fry in very hot cottolene; drain on brown paper and serve very hot with Cream Sauce.
Mrs. Parker.
Never buy a dead lobster. The male is preferred; the female for sauces and soups. The female has a broader tail and less claws Ihan the male. If possible, always boil the lobster at home; but in some localities, where it is necessary to buy them boiled, see that the tail is stitf and elastic ; so that when you bend it out, it springs back immediately; otherwise they were dead before boiling. Lob- sters boiled when dead are watery and soft; they are very unwhole- some, even to a dangerous degree.