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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 83 sauce to be mixed
- two spanish
- three hard-boiled 84
- white pepper
- salt
- nutmeg
- pepper
Directions
sauce to be mixed with the yolks, but anchovy sauce is not allowed in vegetarian cookery.
Eggs a la bonne femme. — Proceed exactly as in making devilled eggs, till you place the yolks in the basin ; then add to these yolks, while hot, a little dissolved butter, and small pieces of chopped cold boiled carrot, turnip, celery, and beet-root; season with white pepper and salt, and mix well together. Add also a suspicion of nutmeg and a little lemon- juice. Fill the cups with this while the mixture is moist, as when the butter gets cold the mixture gets firm. If you use chopped beet-root as well as other vegetables, it is best to fill half the cups with half the mixture before any beetroot is added, then add the beet-root and stir the mixture well up and it will turn a bright red. Now fill the remaining half of the cups, and place them on the dish containing the parsley, alternately. The red contrasts prettily with the light yellowish white of the first half. Do not colour the white specks with cochineal, as this is a different shade of red from the beet-root. You can chop up the white and sprinkle it over the parsley with a little chopped beet-roofc as well.
Eggs a la tripe.— Small Spanish onions are perhaps best for this dish, but ordinary onions can be used. Out the onions cross- ways after peeling them, so. that they fall in rings, and remove the white core. Two Spanish or half a dozen ordinary onions will be sufficient. Fry these rings of onions in butter till they are tender, without browning them. Take them out of the frying-pan and put them aside. Add a spoon- ful of flour to the frying-pan, and make a paste with the butter, and then add sufficient milk so that when it is boiled and stirred up it makes a thick sauce ; add pepper and salt, a little lemon-juice, and a small quantity of grated nutmeg. Put back the rings of onions into this, and let them simmer gently. Take half a dozen hard-boiled eggs, cut the eggs in halves, remove the yolks, and cut the whites into rings, like the onions, mixing these white egg-rings with the onions and sauce ; make the whole hot and serve on a dish, using the hard-boiled half- yolks to garnish ; sprinkle a little chopped parsley over the whole, and serve.
Egg, Porcemeat of, or Egg Balls— Take three hard-boiled