Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
Directions
Pluck and truss them as usual, fill them with good forcemeat, and put a layer round your p&te and at the bottom of the same farce. Put in your quails, pigeons, larks, well seasoned with pepper, salt, nutmeg, and some thin slices of veal blanched. Finish it the same as the other p&t^s and let it bake three hours, then open it and pour in some good jus made from poultry or stock seasoned, and a little white wine added as before. Ortolans are dressed in the same way and make a delicious p&t€*
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