Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Dripping | not in our table | 0 |
| Veal | 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
- two ounces of clarified dripping
- three ounces each of onion
- a pound of mush- rooms
- an ounce of butter into the stewpan
- an ounce of flour
- a tablespoonful of cream
- a piece of breast of veal
- an ounce of glaze
- a gill of tomato puree
- 32 breast of veal
- half one of celery
- parsley
Directions
(^February.')
(Eufs pocli^s k la fermiire.
Foitrine de veau auz tomates.
Fommes au kirscli.
Crimes aux crevettes k la Momay.
I. For this you will want half a pound of mush- rooms. Peel them and cut off the stalks, put the
mushrooms aside, chop up the peelings Poached ^^^ stalks, wash and dry them, put half a fermiere. pint of milk in a small stewpan with these
chopped trimmings and a seasoning of salt and white pepper ; bring to. the boil and simmer for ten minutes, then strain the milk through a fine tamis or hair sieve. Now put half an ounce of butter into the stewpan, after having washed it, set this over a low fire, stir in half an ounce of flour, mix a roux without colouring, then moisten with the strained milk ; bring gently to the boil, put in the peeled mushrooms and simmer them till tender. To finish, choose a silver or china legumiere, make it very hot, take the mushrooms out of the sauce, cut them into nice pieces, arrange them on the dish, pass the sauce through the hair sieve ; heat it up again, stir in a tablespoonful of cream, and pour it over the mush- rooms ; arrange half a dozen poached eggs on the
surface, and serve.
BREAST OF VEAL WITH TOMATOES. 33
2. Choose a piece of breast of veal, bone it, spread
over the surface of the meat a half-inch layer of veal
stuffing ; roll the meat up, and secure it
in shape with ties of string or tape. Take Breast of
'vccil "With africandeau or stewpan large enough to tomatoes.
hold the roll of veal, put into it two ounces of clarified dripping, melt this over a moderate fire, and then put in, minced quite small, three ounces each of onion and carrot, half one of celery, a dessert- spoonful of parsley cut up, and the same measure of dried herbs in a muslin bag ; fry all together, adding half an ounce of glaze, lay the roll of meat upon the top of the vegetables and fry with them till it is coloured ; now moisten with warm broth made from the bones ; bring to the boil and then simmer till done — about two hours enough. Lastly, take out the meat, remove the strings, lay it on a flat dish made hot to receive it, cover closely ; pass the vegetables and broth through a hair sieve, put the puree thus made over a quick fire, skim off all fat, add a gill of tomato puree or conserve, pour over the veal, and serve with tomatoes, separately cooked, in a ring round the meat, alternated with rolls of crisply cooked bacon. To cook rolls of bacon, lay them, after rolling, in a small baking-tin and put that into the oven ; watch, and when cooked nicely take the tin out, and use the rolls as directed.
N.B. — In all cases when a boned joint is chosen for luncheon it is highly advisable to prepare it the day before. The bones and trimmings can then be set to make a broth. During the night the meat may be marinaded with advantage.