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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Cake | 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 rice as already described
- two tablespoonfuls of crushed ratafias
- two ounces of spaghetti boiled
- an ounce of butter
- an ounce of flour
- a pint of good veal
- a gill of tomato sauce
- a gill of warm milk
- a pint of custard
- a tablespoonful of finely minced olives
- half proportions
- 58 blanquette of veal a la citoyenne
- two whole eggs
- two wooden spoons pat it into a flat cake about three-eighths of an inch thick
- nine daiioles
- half fill each loosely
- three-quarters filled
- salt
- white pepper
Directions
(Eufs brouill^s aux asperges.
Blanquette de veau k la citoyeune.
Beignets de riz.
Boudins k la Napolitalne,
I. A SMALL bundle of asparagus will meet the
requirements of this dish. Untie the bundle, wash
the vegetable, and cut the tender green
Buttered gjj^jg \^^q quarter-inch lengths ; set these
asparagtts. aside ; slice up the stalks into strips, put
them into a stewpan, cover them with cold milk and water in half-and-half proportions, season with salt, set over a moderate fire, and bring to the boil ; simmer then till as soft as you can get them, after which turn the contents of the pan out upon a hair sieve, pressing as much pulp as you can with the liquid through it. Next with half an ounce of butter and half an ounce of flour make over a low fire a roux at the bottom of the rinsed-out stewpan, moisten with half a pint of the boilings, and bring to the boil, skim, and add the cut-up green ends ; simmer these for twelve minutes, or until they are tender (the time will depend on the fresh- ness, size, and natural tenderness of the asparagus), and when ready pour the whole into a hot legumiere, arrange over the surface a canopy of buttered eggs
BLANQUETTE OF VEAL A LA CITOYENNE. 59
(No. I, Menu iii.), garnish with sippets of nicely fried bread, and serve.
2. A pound and a half of cold roast veal, not over- cooked in the first instance, will do for this. Cut the meat into thickish slices, trim these neatly
(all trimmings will come in for a mince on Blanquette another occasion), dust them over with fuoyenne.'^ flour, and let them remain on a dish while you prepare a sauce to receive them. At the bottom of a stewpan put half an ounce of butter, set over a low fire, and stir in half an ounce of flour, and when well mixed moisten with half a pint of good veal or chicken broth, which may have been made from bones, trimmings, or giblets. To this when it comes to the boil add the stalks and peelings of a quarter of pound of mushrooms, and such seasoning of salt and white pepper as may be necessary. Simmer for fifteen minutes, stirring and skimming off all scum, and then pass the sauce through a hair sieve. Return it to the washed-out stevirpan, mix with it a gill of tomato sauce, put in the pieces of veal, and keep over a very low fire until sufficiently hot to serve, carefully avoiding boil- ing. Serve within a circle of mashe.d potato, and gar- nish the surface with the mushrooms which supplied the peelings, nicely broiled, and little rolls of bacon.
3. Boil four ounces of rice as already described, drain it, and empty it into a bowl ; stir into it two whole eggs and two yolks that have been beaten up in a gill of warm milk, set this in hot water over
6o FIFTY LUNCHES.
the fire till thickened, add two tablespoonfuls of crushed ratafias, and the zest of an orange, sweeten- ing with an ounce and a half of sugar ; fritters when thoroughly blended turn the mix- ture out upon a slab, and with two wooden spoons pat it into a flat cake about three-eighths of an inch thick ; let this rest and it will get firm. When wanted divide the cake into small rounds or ovals, using a cutter for the operation, flour, egg, roll them in very finely pulverised and sifted crushed ratafias, dip into boiling fat a few at a time till golden, drain, dry, and serve on a hot napkin dusted over with sugar. An apricot syrup sauce flavoured with any nice liqueur may accompany.
4. Make half a pint of custard, using a gill and a half of milk and two whole eggs, season with salt
and white pepper, and stir in a table- pitmngs" spoonful of grated cheese ; have two
ounces of spaghetti boiled, cooled, and cut up small ; butter nine daiioles, half fill each loosely with the spaghetti, moisten till three-quarters filled with the cheese custard, and steam the little puddings till set (about fifteen minutes) ; let them get cold, turn them out of their moulds, dish in a circle with a small salad of cooked vegetables and strips of anchovy in the centre, and granulated hard-boiled eggs shaken over the little moulds. If liked hot, turn them out as soon as they are done, and mask with Milaiiaise sauce, to which a tablespoonful of finely minced olives and anchovies may be added as a garnish.