Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- six ounces of cooked salmon
- two ounces of butter
- two ounces of bread panada
- two ounces of butter melted
- two tablespoonfuls of cream
- two pounds of spinach
- three gills of milk
- a tablespoonful of cream
- a pint of fish broth thicken
- a pinch of mace
- an ounce of flour may be mixed
- a pint of custard
- two whole eggs
- one
- four large
- parsley
- pepper
- salt
- mace
Directions
C6telettes de saumou poch^es. CarrS d'agneau aux ^pinards. Crfeme Anglalse au praline. CEufs de vanneau en croustades.
I. For this we want six ounces of cooked salmon, two ounces of butter, and two ounces of bread panada. Put these ingredients into a mortar, poimd well, and pass the whole Cutlets of through a hair sieve into a bowl. Stir in poached. now two whole eggs and the yolk of a third, beat well together, season, and moisten with a tablespoonful of cream. Poach a little bit of this to test its consistency, and if satisfactory butter a dozen cutlet-moulds, fill them with the mixture, tapping them on the table to cause it to fill the moulds properly, and smoothing the surfaces with a palette-knife dipped in hot water. Poach the cutlets in the manner given in No. i, Menu ii., and when they are done take them out ; have ready on a dish a mound of mashed potato well sloped outwards, turn out the cutlets, arrange them round the mound, having masked them with a sauce verte, and fill in the outside of the ring with bunches of watercress. Sauce verte : — Have ready half a pint of fish broth thicken this, colour it a pale green with spinach-
S6 FIFTY LUNCHES.
greening, reduce till it coats the spoon well, and finish it with finely minced chervil, parsley, and tarragon if procurable, with the squeeze of half a lemon.
2. Roast the best end of a neck of lamb, dishing in
this way : — Sever the cutlets from the little joint,
arrange them upon a hot flat dish over-
Neckof lapping one another, brush over with lamb with r'x' o j
spinach. melted glaze, and garnish round the dish with small new potatoes that have been tossed in butter and sprinkled with parsley. The spinach, separately dished, should be cooked in this manner : — Pick the leaves carefully, rejecting all that are bruised and discoloured, wash them very care- fully, drain and plunge them for five minutes into boiling salted water, using plenty of it, and a roomy non-tinned vessel. The moment that the five minutes expire take the pan off the fire, drain the spinach on a large sieve, and refresh it with a good douche of cold water. Press out all moisture, turn the spinach out upon a board and chop it up, then put it into a casserole with two ounces of butter melted and hot, season with pepper, salt, and a pinch of mace, and stir it over a moderate fire for ten minutes without leaving it, thus absorbing all moisture, and finish with two tablespoonfuls of cream or good white sauce. If a stiff consistency be de- sired half an ounce of flour may be mixed with the butter in the second stage of the work. These proportions are worked out for two pounds of spinach.
PLOVERS' EGGS IN CASES. 57
3. Make a pint of custard with three gills of milk (boiled) and four large or five small eggs, flavour it well with praline, put it into a buttered charlotte-mould lined with buttered paper, Pi-aline and steam gently until firm. The success pudding. of these custard puddings entirely depends
on the slow steaming, directions for which have been already given. For the making of praline see No. 3, Menu vi. Stir the powder into the custard.
4. Plovers' eggs are nice of course in any way. All you have to do in this case is to make little short- paste cases with the paste given for No. 4,
Menu vi. ; roll it out thin, and with it line fl,°'!^l'l '^' as many little oval patty pans two inches long as you have eggs to serve. After baking these and letting them get cold, turn them out of the pans, butter them with green butter, set a shelled hard- boiled plover's egg in the centre of each, and serve on a flat dish prettily garnished with watercress.