Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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 pounds of well-boiled potatoes
- five ounces of the best flour
- two ounces of butter
- an ounce of sifted sugar
- a pinch of salt
- 44 fifty lunches
- half proportions
- two eggs
- two tablespoon- fri'thrs ^^^^ °^ brandy
- salt
- pepper
Directions
(Eufs sur le plat aux tomates.
EagoUt de lapin k I'lrelandaise.
Merveilles frites.
CroHtes a la m^nag^re.
1. The tomatoes for this dish must not be very
ripe. Scald them, peel off their skins, cut them in
quarters, drain them on a wire sieve, then
mince, and arrange them on a buttered E£i^ ""■ i''-'^ J- ri-i_ i_i- J.1 i disk with
lireproof dish, enough being taken to tomatoes.
make an even bed half an inch deep.
Dust over the bed thus formed a seasoning of pepper,
salt, and finely sifted herb mixture ; break eggs
enough for the party, lay them carefully on the
tomatoes, push the dish into the oven, and cook
until the eggs are set. Sprinkle grated Parmesan
over all, garnish with sippets of fried bread, and
2. This uncommon way of dressing rabbits is to be recommended for a change : — Get a pair, take all the meat from the bones in as neat pieces as possible, cutting them afterwards a uniform ^^-f^ rabbits. size as nearly as can be without waste.
Break up the bones, including the heads, and put them into a stewpan ; cover with cold water and milk
44 FIFTY LUNCHES.
in half and half proportions, set over a low fire, and bring slowly to the boil, skimming off all scum ; now add a pound and a half of Spanish onions cut in quarters, a seasoning of salt and pepper, and a muslin bag containing a dessert-spoonful of dried sweet herbs. Simmer for a couple of hours, then strain, picking out all the onion, which set aside. Next proceed to cook the meat in this way : — Put the broth on again, and when hot without quite boihng put in the meat immediately, reduce the heat, and simmer veiy gently until nicely done ; then strain off the broth, and put the meat on a plate. Have ready two pounds of well-boiled potatoes ; mash them, moistening with the rabbit broth ; stir in with them the onions which were set aside, and then pass all through a hair sieve into a bowl. Moisten the puree now with enough broth to bring it to the consistence of a thickish cream ; put this into a stewpan, put the meat into it, and stir gently over a moderate fire till hot enough to serve. Now, using a slice, lay the meat upon a hot entree-dish, and mask it entirely with the putce, serving at once.
3. Dry, sift, and weigh five ounces of the best flour, put it into a bowl, make a hollow in the centre of it, into which break two eggs ; add an ounce of
sifted sugar, a pinch of salt, two tablespoon- fri'thrs ^^^^ °^ brandy, and two ounces of butter.
Mix the butter and eggs iirst, then work the flour with them, and the other ingredients, until a nice paste is formed, finishing it with the rasped zest of a lemon. Give it an hour's rest, then roll it