Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- 1 teaspoon salt
- 1 large tablespoon butter
- 2 large tablespoons flour
- 1 large tablespoon onion juice
- salt
- nutmeg
- cayenne
Directions
To every pint of veal chopped fine add this sauce: i/> pt. of milk or cream, 1 large tablespoon butter, 2 large tablespoons flour. 1 large tablespoon onion juice, 1 teaspoon salt, Y^ teaspoon nutmeg grated, cayenne to taste ; put the milk on to boil in a farina boiler ; rub the butter and flour to a smooth paste ; then stir into the boiling milk and stir continually until thick ; take from the fire and add the meat; beat thoroughly; add seasoning; then turn on a large plate to cool ; when cold and hard form into cone-shaped croquettes ; dip first in egg and then in bread crumbs and fry in boiling oil or fat. Serve at once. Mrs. Blood.