Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Bean | 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
- three gills enough -- ^following the rules already given
- three gills of broth
- two tablespoonfuls of grated parmesan
- two ounces of almonds fartlcu
- two ounces of finely sifted sugar flavoured
- a pint of picked shrimps which have been cut up into a coarse mince
- an ounce of meat glaze
- a cup of strong
- a pound of mushrooms
- a pound of green flageolot beans in boiling salt
- an ounce of butter over a low fire till turning brown
- a tablespoonful of minced citron
- six croutes of fried bread
- 50 fifty lunches
- two ounces of finely minced onion in an ounce of butter over a low fire till tur
- 51 then put in the beans
- two whites
- three parts fill the patties
Directions
(Eufs poch^s k. la Celestine.
Tranches de boeuf gratin^es.
Flageolets k la Romaine.
Tartelettes amandines.
1. With a pennyworth of fish- cuttings make a good fish broth — about three gills enough — ^following the rules already given for the process. Strain
off, and at once proceed to thicken, com- Poached eggs mencing with three-quarters of an ounce Celestine. of butter and the same of flour ; boil up and continue the boiling, stirring attentively all the time, until the sauce has become reduced one-third and coats the spoon when the latter is lifted from it. This point having been reached, stir into the sauce half a pint of picked shrimps which have been cut up into a coarse mince. Have ready six croutes of fried bread, lay them on a ^ra//«-dish slightly buttered, cover each croute with the shrimp sauce, lay a poached egg on the top of that, push the dish into the oven for two or three minutes, and serve as hot as possible.
2. A good way of serving up en rechauffe cold roast or braised beef. First make a sauce as follows : — Thicken three gills of broth, lending it assistance with
50 FIFTY LUNCHES.
an ounce of meat glaze or a cup of strong, gravy drained from the dripping of the roasted joint, and
flavouring it with the stalks and peelings gmtinfesf'^ of half a pound of mushrooms, bring to
the boil, simmer for fifteen minutes, and pass the sauce through a hair sieve, catching up the bits of mushroom. Separately fry in butter the peeled mushrooms, cut up into a coarse mince, dust over with flour, and moisten with a gill of the sauce ; keep over a low fire tiU the minced mushroom is cooked and the consistence of the mince nearly that of jam. Now having cut the beef into a series of nice slices, warm them first of all in the remaining sauce, take them out, drain, and lay them on a board, spreading the mushroom mince thinly over their upper surfaces ; then lift them with a slice and arrange them in a line overlapping each other on a gratin-dish, the mushroom-covered sides upper- most ; mask over with the remaining sauce, with which a dessert - spoonful of marsala has been blended, push the dish into the oven to heat thoroughly ; serve garnished with well-made potato pufee.
3. A vegetable specially dressed instead of a savoury for a change. Blanch half a pound of green
flageolot beans in boiling salt and water. Flageolet drain them after five minutes' boiling, and Romaine. give them a douche of cold water from
the tap, drain this off, and let them cool while you fry two ounces of finely minced onion in an ounce of butter over a low fire till turning brown ;
ALMOND TARTLETS. 51
then put in the beans, turn them about with the butter and onions for a minute, and moisten with warm broth and tomato pmee in equal proportions sufficient to cover them. Simmer now gently till the beans are tender, skimming off the butter as it rises ; lastly, stir in two tablespoonfuls of grated Parmesan, and serve in a legumiere with short-paste biscuits made as described for No. 4, Menu ix.
4. Make, or procure, enough puff paste to line half a dozen patty-pans. This having been done, prick and brush over their hollows with apricot glaze. Weigh two ounces of almonds fartlcU. after peeling them, chop them up small, fry gently in butter till a nice brown, then pound in a mortar with two ounces of finely sifted sugar flavoured with a liqueur-glass of noyeau, empty the contents of the mortar into a bowl, and stir in with a wooden spoon the yolk of an egg and two whites, with the zest and juice of a lemon ; mix until the mixture is creamy, then add to it a tablespoonful of minced citron ; with this three parts fill the patties, allowing for rising in the baking, set them on a buttered paper in a buttered baking-tin, dust over with sugar, and bake in a gentle oven. Dust over with sugar again before serving.