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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Syrup | not in our table | 0 |
| Whiting | 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
- three ounces should be enough
- a pint of broth
- a tablespoonful of finely minced parsley
- an ounce of sugar
- a pint of vanilla-flavoured custard
- an ounce of gelatine has been dissolved
- a gill of whipped cream
- a gill of syrup tinted pink
- a tablespoonful of finely minced lean of cooked ham
- three medium-sized whitings as they are
- one from each side of the fish
- half proportions
- three tablespoonfuls
- 40 pilao of fowl
- 41 each of butter
- 42 fifty lunches
- two tablespoon- fuls of kirsch
- half plain mould lined
- nine round biscuits of the savoury short- paste given
- nine little collates moulds of cream of ham
- one inch
- parsley
Directions
{March.) ,
Merlans k la maltre d'hdtel.
Poulet en pilao.
Fain de marrons.
Canapes au jambon.
I. Buy three medium-sized whitings as they are, that is to say, not skinned and twisted round by the iishmonger. Remove the flesh in fillets. Whiting a la one from each side of the fish, retaining d'hotcl. ^hs skin. With the heads and bones make
a pint of broth, moistening with milk and water in half-and-half proportions (see No. i. Menu ii.). Choose a gralin-dish or fireproof china baking-dish, butter it, sprinkle over the butter a tablespoonful of finely minced parsley, lay the whiting fillets in a line upon this bed, brush melted butter over their upper surfaces and sprinkle with minced parsley, shake a few drops of lemon-juice over them also, and pour three tablespoonfuls, of the broth round them. A quarter of an hour before luncheon push the dish into the Dutch oven, bake for eight or ten minutes before the fire, turning the dish round once, and basting once or twice during the cooking. Serve in the dish laid upon another with a napkin folded upon it. During the baking turn the remainder of the
broth to a sauce by thickening it with half an ounce
PILAO OF FOWL. 41
each of butter and flour, and finishing it with a table- spoonful of minced parsley and a squeeze of lemon- juice. Pour this over the fillets before serving.
2. Prepare and cook the fowl precisely as explained for faisan au riz, Menu iv., and boil the rice in the broth in the same way. Those who like
a highly spiced pilSo must give directions fy^° °^ accordingly, the spice being stirred in with the broth. The rice may be tinted pale yellow with turmeric powder, as directed for riz a la Turqtie, Menu vii., but that is a matter of taste also. Dish the bird smothered with the rice, and garnished as follows : — A circle of hard-boiled eggs in quarters all round the base of the mound of rice, and a sprinkling of cardamom powder over the rice, while pistachio nuts or almonds lightly fried in butter with an equal quantity of sultana raisins (two ounces of each) should be scattered over the whole ; fry the raisins and nuts in butter over a very low fire, or they will be hard. In India the cook also adds rings of fried shallots ; these must be sliced finely lengthwise, and tossed in butter till dry. About three ounces should be enough. All the garnish should be ready before the boiling of the rice, for the dishing should be as expe- ditious as possible ; a little delay has the effect of making the rice greasy. — N.B. The broth in which the rice was boiled may be used for a thick white soup, like lait d'amandes, or creme d'orge.
3. Remove the outer skin of a dozen large chest-, nuts, scald them to facilitate the removal of the
42 FIFTY LUNCHES.
inner skin, then lay them in a stewpan just covered with milk flavoured with vanilla. Simmer slowly
until the chestnuts are soft and most Slfe. °f ^^^ "lil^ absorbed, then rub the whole
through a hair sieve. You ought now to have half a pint measure of puree ; sweeten this with an ounce of sugar, flavour with two tablespoon- fuls of kirsch or any liqueur that may be available. Pass in half a pint of vanilla-flavoured custard, in which an ounce of gelatine has been dissolved, and as the mixture cools, whip it well, finishing with a gill of whipped cream. Have ready a pint and a half plain mould lined with wetted paper, pour in the cream, and set the mould in ice. Serve with a gill of syrup tinted pink with cochineal flavoured with lemon-juice and a glass of the liqueur used in the puree.
4. Make nine round biscuits of the savoury short- paste given for No. 4, Menu iv., mixing into the composition a tablespoonful of finely minced lean of cooked ham. Roll out half an inch thick, stamp out the biscuits with a two-inch cutter, bake, and
let them get cold. Also make nine little collates moulds of cream of ham, using small
saucer-shaped botichee-raoulds one inch and three-quarters in diameter, and making the cream as explained for the colombines, Menu i. Steam in the same way, let them get cold, then turn them out, and place one on each biscuit, rounded side uppermost, sprinkling finely granulated hard-boiled egg mixed with a dessert-spoonful of finely minced olives over all. Dish tastefully, and serve.