Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sauce | 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 ounces of butter cut in bits
- one pint of very thick cream sauce
- a large cup of rich drawn butter
- two hard boiled eggs minced very fine
- one beaten egg
Directions
eggs, stirring over the fire until it thickens ; remove again, add one and a half ounces of butter cut in bits, and stir again over a slow fire ; withdraw again and add the same quantity of butter.
Chicken Patties,
Chop fine the meat of a cold chicken and season well. Make a large cup of rich drawn butter and while on the fire stir in two hard boiled eggs minced very fine, a little chopped parsley, then the chicken meat. Have ready some patty shells of good puff paste, fill with the mixture and set in the oven to heat.
MRS. E. P. SMILIE.
Chicken Croquettes,
% lb. chicken chopped very fine.
3^ saltspoonful pepper.
Make one pint of very thick cream sauce. When thick add one beaten egg. Mix the sauce with the chicken, using only enough to make it as soft as can be handled. Spread on a shallow plate to cool. Shape into rolls. Roll in fine bread crumbs, dip in beaten egg, then bread crumbs again. Fry in hot fat. Serve with jelly.
MRS. C. H. MORE.
> teaspoonlul salt, teaspoonful lemon juice.