Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 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
- half pound of meat add four ounces of panada
- one ounce of butter
- one chicken to serve eig
- four fillets
- four ounces of panada
- two raw eggs- when well blended press through a sieve
- two tablespoonf uls of sherry wine
- 17 fsurth ave -- at4-a1s diamond «t capital
- 10 millions
- lemon juice
- salt
- pepper
- white pepper
Directions
(An entree made from one chicken to serve eig:ht)
By Mr. G. Schult (Heddelin)
Steward Hotel Lincoln.
Remove the fillets with care, to avoid separating the mignon and large fillets. Cut each side lengthwise into four fillets; bat each to a uni- forn thickness with a broad knife wet in cold water, dispose in a buttered agate pan, sprinkle with lemon juice, salt and pepper; cover with a butter- ed paper and cook about five minutes in a moderate oven , then press under a light weight until cold. Free the meat, taken from the first and second joints, of skin and sinew- To each half pound of meat add four ounces of panada, one ounce of butter, salt and white pepper, and pound in a mortar to a smooth paste, adding meanwhile two raw eggs- When well blended press through a sieve. Spread this to the depth of half an inch over the fillets, smooth the tops and edges with a knife wet in hot water and trim the fillets into shape if needed; put into a buttered saute pan, add two tablespoonf uls of sherry wine and set into the oven for about fifteen minutes or until firm to the touch. Dispose the fillets on a border of forcemeat or potato and fill the center with a ragout of button mush- rooms and chicken quenelles, or of peas or asparagus in a rich sauce.
T^EgLONlALlSU5T©APAAIY
•17 FSURTH AVE — at4-a1S DIAMOND «T
Capital and Surplus 10 Millions.
"In Capital and Surplus there Is Strength"
Pays Af' on Savings.
Jlntiounceinetit to Our Patrons
On May 1st, 1906 ,we purchased the Photographic Studio of C. A. Jarrett, 6200 Fean Avenue, Vilsack Building, Mr. C. A. Jarrett going into other business.
In the two and one-half years we have conducted the Studio, our greatest aim has been to please our Patrons by courteous treatment, superior workman- ship and prompt delivery, and have succeeded in more than doubling the business.
Thanking you for your past patronage and trusting a continuance of same in the future, we remain, Respectfully,