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 |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mace | 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
- a clove of garlic
- three bay-leaves
- two laurel-leaves
- cloves
- nutmeg
- mace
- clove
Directions
Make a stock with the heads and trimmings of the trout as before. Then put, after straining the stock, into a stewpan your trout, adding some cloves, lemon-peel, two or three bay-leaves, a glass of white or Rhenish wine, let all stew slowly three hours, then take it off the fire, pound it fine with any seasoning you choose, and put it
PASTES. 193
in pots for use; you may either rub it through a tammy or uot^ according to your taste^ cover it with melted butter as before. This is very good at breakfie»t^ or as a cold entremet on a fast day.
PATE d'aNGUILLES.
After skinning your eels^ and cutting them in pieces, put them on to stew with a little water or fish stock, with some grated nutmeg, a blade or two of mace, two laurel-leaves and an onion or a clove of garlic ; let it stew three hours, then take it off, remove the bones, pound the meat with a glass of white wine, and seasoning to taste, put this paste into pots as before.