Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Coffee | not in our table | 0 |
| Sauce | 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 ounces of mushrooms
- a tablespoonful of salad oil
- a teaspoonful of tarra- gon vinegar
- a pound of tender un- cooked beef
- a gill of tomato puree has been added
- a pint of milk
- a pound of coffee berries
- a gill of cream
- a pint of plain brown sauce on the fire
- six china scallop shells after making an allowance
- six shells a dessert-spoonful of minced pickled gherkins
- one dress
- 68 fifty lunches
- two whole eggs
- six eggs
- 69 whipped cream sweetened
- vinegar
- pepper
- salt
Directions
Coquilles de poiaaon frold. Croquettes de boeuf ^ la Viennoiae.
Pots de cr6me au caf^. Eacalopes de foie graa au mad^re.
I. Almost any cold cooked fish can be used in this manner, or even mixed fish, such as salmon and whiting, sole and shrimps, or turbot and lobster, enough only being required to fiU, ^°^';'j/^'' '" say, six china scallop shells after making an allowance for the other materials. Cut up the fish in small pieces, and add to it one-third of its bulk of cold cooked mushroom cut into small squares, and for six shells a dessert-spoonful of minced pickled gherkins ; put all into a bowl, and moisten it with a tablespoonful of salad oil and a teaspoonful of tarra- gon vinegar, seasoning with pepper and salt ; leave it thus marinading for a quarter of an hour. Take the mixed mince now out of the bowl, and in another one dress it with mayonnaise sauce ; next fill the scallop shells with the mince, trimming it in a dome, and masking the surface with mayonnaise; decorate the outside of the dome with strips of anchovies, crumbled white and yolk of egg, and garden cress loosely shaken over all. Serve on a flat dish sur- rounded with watercress.
68 FIFTY LUNCHES.
2. Take three-quarters of a pound of tender un- cooked beef, lean without any fat, skin, or sinew, and
pass it through the mincing machine ; add ^"'f „ , one-quarter of its bulk of finely minced fat
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la Viennoise. bacon, two Ounces of mushrooms, a table- spoonful of parsley, herbs, and shallot that have been minced and fried together, a seasoning of pepper and salt, and two whole eggs ; work all together, and shape out of it portions the size of a bantam's egg ; roll these on a floured board to dry them, then egg and bread-crumb them. Next plunge them into a pan of boiling fat simply to seize them externally ; drain and dry them, put them in a saute- pan, moisten nearly level with their tops with a rather thin brown sauce to which a gill of tomato puree has been added, and simmer them for three- quarters of an hour over a low fire, basting them throughout the operation ; lift them out with a perforated slice, lay them on a hot flat dish, and strain the sauce over them ; a ring of equally sized new potatoes may be arranged round the margin of the dish.
3. Flavour a pint of milk with a quarter of a pound of coffee berries, as described for No. 3, Menu ii.
After an hour's rest, strain and turn this Little to a rich custard with six eggs, strain it
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coffee cream, through a hair sieve, add a gill of cream to it, put it into little earthenware pots (china cases would do), steam them till set very gently, and let them get cold ; then turn them out, dish and serve with pure cream as a sauce, or with
BROWN CHAUD-FROID GLAZE. 69
whipped cream sweetened and flavoured with vanilla in a glass dish.
4. The smallest sized pcite de foie gras will do for this. Open the tin or terrine, as the case may be, melt the fat round the pate, and pour it off ; with a very sharp knife cut the i)dte Escalopes of into slices a quarter-inch thick ; trim and madeira. lay these out on a flat dish, mask them on their upper sides only with brown chaiid-froid glaze flavoured with madeira, and when this has set lift them with a slice, arrange them round a small block of fried bread, fill the space round them with broken aspic, and send dry toast round separately.
Brown chaud-froid glaze : — Put half a pint of plain brown sauce on the fire ; see that the colour is good — a rich brown ; a few drops of caramel will give this ; stir in a quarter of an ounce Brown of soaked gelatine, dissolve this over a giazc. moderate fire, skimming off all scum ; lastly add a dessert-spoonful of marsala, which in cooking may be substituted for madeira. Pour into a basin. As this cools it will gradually set, and the masking should be done the moment the consistency is such as to coat the spoon well when dipped into it ; it should flow without lumps as honey or treacle does. If the dish with the escalopes be set over crushed ice the setting will be much more rapid. Trim off the portions of glaze which may have over- flowed the edges, and slip the slice under the esca- lopes to dish them.