Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Mace | 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
- four ounces of cooked salt
- two gills of carmelite
- six ounces of streaky bacon that has been blanched
- eight ounces cut into quar- ters
- six ounces of sifted sugar
- four ounces of warm cake in half sifted flour
- two tablespoonfuls of grated parmesan
- an ounce of butter
- a tablespoonful of tomato conserve
- a pinch of mace
- an ounce of floui
- a pint of broth
- a pound of mushrooms
- a pint of custard
- a tablespoonful of ala tomato conserve
- six scallop shells
- two hard-boiled eggs
- two fillets of scallop^ anchovies freed from oil
- four whole eggs
- 54 fifty lunches
- half sifted flour
- three eggs
- six dariole-raoulds
- half fill
- three-quarters full
- salt
- white pepper
- mace
- pepper
Directions
CoquUlea i, la Carmelite.
Pigeons en matelote.
Oatean en demi-deuiL Darioles k la Dlilanaise.
I. For this we require six scallop shells, either of silver or china, four ounces of cooked salt or fresh
cod, two hard-boiled eggs, two fillets of Scallop^ anchovies freed from oil, and two gills of
Carmelite. ^^^ broth or milk flavoured with anchovy.
Turn the last to a sauce with half an ounce of butter and half an ounce of flour, bring to the boil, and stir in a tablespoonful of tomato conserve ; mix well, and pass through a hair sieve. Now butter the shells, chop up the cold fish, also the hard-boiled eggs, put the mince into a bowl, season it with salt and white pepper, add a pinch of mace, cut up the fillets of anchovy and mix them with the mince, and then moisten with enough of the sauce to bring the mixture to the consistency of rather fluid jam. Fill the shells with this, smooth their surfaces, shake a canopy of finely sifted raspings over them, dot a few little pieces of butter over them also, and then bake, but do not allow the coquilles to dry up in that process. They should come to table moist and thoroughly hot.
STEWED PIGEONS WITH MUSHROOMS. 53
2. Get two (or three) Bordeaux pigeons according
to requirements. Have the Uvers put back into the
birds after cleaning them. Truss as for
boiUng, the legs turned inwards. Melt an Stewed
° J. , , ° . , i • i -i pigeons with
ounce ot butter in a stewpan, put mto it mushrooms.
six ounces of streaky bacon that has been blanched and cut into inch squares ; fry till light brown, then remove the bacon and put it on a plate ; next put the pigeons into the same pan and fry them in the butter and melted bacon fat till they begin to brown, then take them out and set them aside with the bacon. Into the stewpan now stir an ounce of floui", making a rotix with the butter left in it, and moisten, when it is mixed, with a pint of broth ; add the stalks and peelings, chopped small, of half a pound of mushrooms, season with salt and pepper, stir over the fire till boiling, simmer ten minutes, skim, and strain through a pointed strainer. Wash out the stewpan, put the pigeons into it with the strained sauce, a bouquet garni, the pieces of bacon, and a Spanish onion weighing eight ounces cut into quar- ters and blanched beforehand. Simmer twenty-five minutes, add the peeled mushrooms, simmer for ten minutes longer, and all being now done, take out the pigeons, cut them into halves, lay these on a hot dish, remove the bouquet, and after stra:ining it skim the fat off the sauce, garnish the pieces of pigeon with the mushrooms, onions, and bacon, heat up the sauce, pour it over them, and serve.
3. Put into a bowl six ounces of sifted sugar, four whole eggs, and the zest of a lemon, whip over hot
54 FIFTY LUNCHES.
water till just warm ; remove the bowl and continue beating the mixture until it is cold and thick, then stir in by degrees four ounces of warm Cake in half sifted flour, and flavour with vanilla. "' Butter a circular border mould having a hollow rim, pour in the mixture, and bake in a moderate oven ; when done turn the cake out, brush it over with apricot glaze, arrange a ring of chocolate creams all round the rim, and send chocolate sauce separately. This can be served either hot or cold, and whipped cream may be put into the hollow centre. For the sauce see No. 3, Menu v.
4. Make half a pint of custard with a gill and a half of milk and three eggs, have ready an ounce M ,j f and a half of cooked macaroni cut up into macaroni quarter-inch lengths, a tablespoonful of ala tomato conserve, and two tablespoonfuls
of grated Parmesan or Gruyere. Butter six dariole-raoulds, half fill them with the minced macaroni, without pressing it too closely, stir into the custard the cheese and tomato conserve, season with pepper and salt, and pour the mixture gently into the darioles, filling them three-quarters full. Steam the little moulds as described in No. i. Menu ii. Serve cold, dusted over with grated Parmesan, and garnished with watercress.