Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- two lemons
- pepper
- salt
- nutmeg
Directions
Cut some truffles and mushrooms in moderately small slices ; put them in a saucepan with a goodly piece of butter, and a little garlic finely minced ; or, better still, rub the saucepan freely with garlic. When the butter is melted squeeze in the juice of one or two lemons. Leave your mushrooms and truffles for a little while in this ; add pepper and salt in due proportion, and a little grated nutmeg ; then put in a sufficient quantity of good Spanish sauce to make a nice ragout, which must simmer for about half an hour. Five minutes before serving add a glass or two of sherry, and you will have produced a noble dish.