Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- two ounces prime sweet butter
- two ounces flour
- two tablespoonfuls of chopped capers
- two tablespoonfuls of chopped fennel to six
- a teaspoonful of salt
- a tablespoonful of vinegar
- one part of the essence ov
- three parts of the above
- two hard-boiled eggs cut in squares
- salt
- pepper
- vinegar
Directions
This is also the foundation upon which to build any kind of a sauce by adding the various flavours which follow below. Take two ounces prime sweet butter, two ounces flour, half a teaspoonful of salt, one-fourth as much pepper, mix together with a spoon, put intoa quart pan, witha pint of cold water; place it on the fire, and stir continually, take it out when it begins to sim- mer, then add one more ounce of butter, stir till melted, and it is ready for use, or as the foundation of the follow- ing various sauces. ‘This may be improved by adding half a tablespoonful of vinegar.
ANCHOVY SAUCE is made by adding one part of the essence ov: anchovies in three parts of the above, mixing in a sauce-pan and serve when hot. HARVEY SAUCE
is made in the same way, and in the same proportions.
BGG SAUCE; Two hard-boiled eggs cut in squares and mixed as above. GHERKIN SAUCE. Two tablespoonfuls of chopped capers or pickled cherkins mixed as above, FENNEL SAUCE. Two tablespoonfuls of chopped fennel to six of the
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