Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- one-half pint of white sauce well seasoned
- one level tablespoonful of butter
- six mush- rooms
- one-half inch dice
- one level tablespoon- ful shrimp butter
- salt
- pepper
- nutmeg
Directions
Cut a blanched sweetbread into small pieces and put them into a saucepan with one level tablespoonful of butter, six mush- rooms and one truffle all cut into one-half inch dice. Add them to one-half pint of white sauce well seasoned with salt, pepper and a speck of nutmeg if liked. Let cook on a slow fire five minutes, tossing gently. Finish by adding one level tablespoon- ful shrimp butter, p. 111. Stir well and use to fill boucheesor for garnishing.