Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| Liver | 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 ounces of spaghetti
- four ounces of mushroom
- an ounce of butter
- an ounce of onion
- an ounce of butter into a satite-pan
- an ounce of glaze
- an ounce of flour
- a tablespoonful of cream
- a pint of cream till stiff
- an ounce of butter into a stewpan
- a pound of ripe tomatoes of a good tomato
- an ounce of soaked gelatine
- four chickens' livers
- six hollows each large enough to hold a poached egg
- 70 tomato savoury
- 72 fifty lunches
- half cutter
- salt
- pepper
Directions
(Eufs poch^s k la Crispi.
Cdtelettes d'agneau ^ la Princesse.
Crotltes au chocolat.
Boutons rouges k la Bolouaise.
I. Boil three ounces of spaghetti, return it to the hot pan after draining, season, stir in an ounce of butter and keep it as hot as possible. Poached eggs "wrhile this is boiling prepare a salpicon as follows : — Peel and mince four ounces of mushroom, chop up an ounce of onion, put an ounce of butter into a satite-pan, melt, add the mince, a . tablespoonful of chopped parsley and seasoning. Fry, gently cooking all evenly, putting in with the other things four chickens' livers and half an ounce of glaze. Continue the gentle frying until the livers are quite soft, then empty all upon a wire sieve, and rub the mixture through it. To finish, arrange the spaghetti upon a buttered gratin- or china fireproof dish, at equi-distances make six hollows each large enough to hold a poached egg ; into these first put an allowance of the liver puree, then dust grated Parmesan over, and push the dish into the oven for a minute or two. When hot draw it out, lay a
poached egg over each hollow, and serve.
TOMATO SAVOURY. 71
2. The cutlets having been neatly trimmed should be grilled, laid round a mound of spinach and served with this sauce : — Wash, dry, and slice
up a small cucumber, skin and all, butter f '''"'' '^^^''^^
a stewpan with an ounce of butter, put in Princcsse. the pieces of cucumber and fry them gently over a low fire ; do not let them turn brown, but stir in half an ounce of flour, and when well mixed moisten with just sufficient milk to cover ; bring to the boil, season with salt and pepper, and simmer till the vegetable is soft ; then work it through the hair sieve. Warm up again, finishing with a tablespoonful of cream. This should be pale green, the consistency of rich soubise, and very delicately flavoured with the cucumber.
3. Cut nine or a dozen neat oval, round, or heart- shaped croutes a quarter-inch thick out of a stale madeira cake, fry them a golden yellow,
and dry upon a drainer in a slack oven, ^"^J^^ crusts mask with apricot glaze, set aside to late. get cold. Whip half a pint of cream till stiff, flavouring it with vanilla and sweetening it with finely sifted sugar. When ready, arrange this in the centre of a glass compote-dish., lay the croutes round it over-lapping each other, and send round a cold chocolate sauce as described for No. 3, Menu v.
4. Put an ounce of butter into a stewpan, melt over
a low fire, and add a dessert-spoonful of finely minced
onion ; fry gently for five minutes, and
stir in a pound of ripe tomatoes of a good tomato .... il savoury.
colour cut up mto small pieces. Keep
72 FIFTY LUNCHES.
the fire low, stirring to prevent catching, and season- ing with salt, pepper, mace, and finely powdered basil. When the tomatoes have been cooked to a pulp mix in with them three-quarters of an ounce of soaked gelatine, and keep this well stirred until it is thoroughly dissolved. Now pass the whole through a hair sieve, putting the liquid that comes through into a dish in which it can spread and lie a quarter of an inch deep. If set over ice this will soon be- come firm, and can then be stamped out into rounds with an inch and a half cutter ; arrange these for the present on a flat dish while you melt all the pieces and set the liquid again, stamping it out into little rounds the size of a shilling. Now lay over each larger round a little mould of anchovy cream (see No. 4, Menu ii.), put a little tomato button on the top of each, arrange the little savouries on a flat dish with watercress as a garnish, and serve.