Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- pepper
- salt
- nutmeg
- thyme
Directions
These p^tes are prepared in the same manner as the chicken, only substituting veal. They are very good, but not so delicate.
PETITS PATES DE RIZ AU VBAtJ.
Blanch some sweetbreads, cut them in pieces very fine, season them with a little pepper, salt, and nutmeg ; put them on to stew with a little cream, an onion, or shalot, and a bit of thyme, for a quarter of an hour, then fill your pit^s, egg them over, and when done enough, add a little
206 FASTBT.
white sance^ or some cream beaten with the yolk of an egg, a blade of mace^ and the juice of a lemon.
PETITS FA.TES ▲ L^ITALIENNE.
Cut some fat livers in small pieces^ season them with pepper^ salt, parsley, and some trufles chopped with a little olive oil, let them stand half an hour after being seasoned, then fill your raised p&t^s, egg them over, and bake them. Add a little jus.