Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Syrup | not in our table | 0 |
| Fruit | not in our table | 0 |
| Mutton | 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
- six ounces of cold cooked salmon
- two ounces of butter
- three gills
- two ounces of powdered sugar
- two tablespoonfuls of raspberry jam to the syrup in which the fruit was cooked
- four slices half an inch thick
- six ounces of cold cooked chicken
- a tablespoonful of cream
- a pound of normandy pippins
- a stick of cinnamon
- 1 mutton a la fore
- 38 fifty lunches
- two gherkins chopped small
- one lemon mande
- one orange
- half proportions to cover
- half inch cutter starnp out as many rounds as you have pippins to serve
- quarter bundle of seakale
Directions
(ilarcJi.}
Bordure de saumon a la Farmentier.
Noisettes de mouton a la Soyer.
CrotXtes k la Normande.
Salade a la belle alliance.
1. Take six ounces of cold cooked salmon and pound it in a mortar with two ounces of butter and two of bread panada ; pass all through a
wire sieve into a bowl ; now stir in two ^°^'^<^^°J whole eggs and the yolk only of another. Work all well together with a wooden spoon, and finish with a tablespoonful of cream. Butter a round pint border mould and fill it with the mixture, steam gently till nicely set, mask with maitre d'' hotel sauce, and fill the centre of the border with small new potatoes moistened with maitre d' hotel butter.
2. Cut out of the best end of a neck of mutton half
a dozen noisettes, i.e., neat round-shaped fillets — the
meaty part of the cutlets only. Put these aside and
turn all the bones and trimmings to
broth. This should be done the day be- ^oisMesof - • -1 1 , 1 mutton a la
fore. On the morning required cook the Soyer.
noisettes in the manner explained for the
cutlets in No. 2, Menu ii., i.e.— braise them, using the
broth aforesaid for their moistening. Dish them in
38 FIFTY LUNCHES.
the same way, garnished all round with flageolets and this sauce accompanying : — Having skimmed off all the fat from the broth, thicken three gills of it with butter and flour ; boil, skim, pass through the hair sieve, tint it a nice brown with caramel, flavour with a sherry-glass of claret, and garnish with strips of cooked ham and white of egg, and two gherkins chopped small.
3. Weigh half a pound of Normandy pippins, soak them for a couple of hours in cold water, after which
drain them, put them in a stewpan with. Cake crusts q^q ygj.y £nely peeled rind of one lemon mande. and one orange, two ounces of powdered
sugar, a stick of cinnamon, the juice of the lemon and orange, and sufficient claret and water in half-and-half proportions to cover them. Simmer slowly until the pippins are tender but not broken, then drain them and lay them on a dish to get cold. Now add two tablespoonfuls of raspberry jam to the syrup in which the fruit was cooked, bring to the boil, simmer for five minutes and strain through a hair sieve ; return the liquid to the stewpan, and reduce it until it attains the consistency of thickish honey, finish with a sherry-glass of cherry brandy and let it get cold. Now out of a stale madeira cake cut three or four slices half an inch thick, and with a two and a half inch cutter starnp out as many rounds as you have pippins to serve ; fry these lightly in butter just to seize their surfaces, and let them get cold. Arrange your dish finally as follows : — First place a circle of the cake croutes, brush them over
SALADE A LA BELLE ALLIANCE. 39
with some of the reduced syrup ; place a pippin on each, mask them all with the rest of the syrup, and serve with Devonshire cream, which, if you like, may be squeezed through a forcing bag in little cones between each pippin, or in the centre of the dish.
4. This kind of salad makes a nice luncheon savoury : — Take from four to six ounces of cold cooked chicken and from two to three (half the weight) of cold cooked tongue ; ^^j?'^^,f- '" cut both meats into julienne-like strips, ance. open a small (the smallest) tin of pate de foie gras, melt off the fat, wipe the pate, and cut it up into slices also ; boil, and set to get cold a quarter bundle of seakale ; cut the vegetable into strips, using a silver dessert-knife ; now take a silver or china legumiere, make a bed at the bottom of it with some of the seakale, over that arrange a layer of mixed meats, then more seakale, sprinkling over each layer a seasoning of pepper and salt ; finish the arrange- ment in dome shape, with strips of seakale outside, and moisten with mayonnaise sauce, keeping the whole as cold as possible ; garnish round the base of the dome with hard-boiled eggs in halves, turned olives, and little heaps of broken jelly.