Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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 spoonful of cream
- mace
- salt
- pepper
- parsley
Directions
Half-stew some oysters in their own liqnor with a spoonful of cream, a block of mace, salt and pepper to taste ; put a layer of farce at the bottom of your p&tes, put in an oyster or two, with a little of the stock in which they were stewed, and a bit of butter mixed with some salt, pepper, and parsley. When done, add a little more of the stock, and serve hot. *
PATES CEtAUDS ET GRAS POUR ENTRIES.
In many French houses it is the custom to remove the soup with some hot pftt^s in place of any other dish. I will now give some that are very good.