Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | 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 sprigs green peas of mint
- two tablespoonfuls of cooked mushroom
- a gill of chablis
- an ounce of minced mushroom
- an ounce of butter
- a tablespoonful of cream
- 4 la- bercy
- two pennyworth of white fish-cuttings
- 85 ing
- one side
- 86 fifty lunches
- half one of flour
- nine little shallow cases of the paste just mentioned rolled out thinly
- two chopped hard-boiled eggs
- six fillets of anchovies
- one pickled gherkin
- parsley
Directions
Filets de sole 4 la- Bercy.
Cdtelettes d'agneau a la Hurillo.
Fetits pois h. la C^cile.
Croustades k la SibyUe.
I. It is essential for this dish that there should be
a pint and a half of very strong fish broth to work
upon- as a basis. Make this, then, as de-
Filletsofsolc scribed for No. i, Menu ii., but moistening
a la Bercy. .^, . , , , ,r r i. j -
With a pint and a half of water, and using
two pennyworth of white fish-cuttings. Strain and keep this ready. Order a sole weighing a pound to be filleted in plain fillets, not rolled, and all the bones, skin, and head sent in with it ; put the latter into the fish broth with a gill of chablis, sauterne, or hock, and boil and simmer' to extract all the flavour. Now choose a ten-inch s«itfc'-pan with an upright rim, scatter over it a finely minced shallot (half an ounce) and an ounce of minced mushroom, lay the fillets of sole on this, and moisten them with sufficient of the broth to cover them, boihng ; put the pan over a low fire to simmer slowly after this for twelve or fourteen minutes, according to the thickness of the fish ; take out the fillets with a slice when they are done and lay them side by side on a hot fireproof dish, cover-
GREEN PEAS A LA CECILE. 85
ing them with a hot cloth. Strain off the broth in which they wei'e cooked, add the remainder of the broth which was not used, and pass the whole gradually into a stewpan having a mux ready at the bottom of it made of an ounce of butter and an ounce of flour ; mix and then boil fast, and stirring continually until it is reduced to the consistency of thickish batter ; when thus reduced, stir in the juice of half a lemon and an ounce of butter, mask the fillets with it, push them into the oven for five minutes, garnish with parsley and lemon, and serve.
2. Roast the best end of a neck of lamb, having it done half an hour before the time required ; slice it up at once into cutlets, brush these over
on one side with melted glaze, and cover La"ib cutlets that with a fine mince of ham and olives, diluted with thick brown sauce to the consistency of jam, shake a layer of grated Parmesan over that and cover with finely sifted raspings, lay all'in a saute- or baking-pan, moistened with melted glaze, push this into the oven, baste once with melted butter, and when hot and lightly coloured dish on a flat silver dish garnished with watercress, sauce Milanaise (No. 3, Menu xxvi) accompanying.
3. Procure half a peck of fresh young peas ; shell them ; put the peas into a bowl covered up ; wash the pods, and slice them up into shreds ;
put these into a stewpan with three sprigs Green peas
of mint and moisten with just sufficient
hot water to cover them, put in a dessert-spoonful of
86 FIFTY LUNCHES.
sugar and one of salt. Boil up, and simmer for an hour, straining the liquid away from the pods. Into that, when boiling in another vessel, put the peas, and boil fast until they are done ; strain and leave the peas on the sieve while, with half an ounce of butter , and half one of flour, you make a roux ; moisten this with half a pint of the broth in which the peas were cooked, bring to the boil, strain through a hair sieve, put in the peas, warm them up gently, finishing the sauce with a tablespoonful of cream. Serve in a hot legumiere with sippets of fried bread, or biscuits cut out of paste, made in the manner described for No. 4, Menu vi.
4. Make nine little shallow cases of the paste just mentioned rolled out thinly and laid in buttered
patty-pans, the hollows filled with raw Cromtadcsh j-j^-g^ ^^^ |-[jg patties baked in a moderate
oven. When done, let them get cold, and shake out the rice. Make a rather coarse mince with two chopped hard-boiled eggs, six fillets of anchovies, two tablespoonfuls of cooked mushroom, and one pickled gherkin ; stir in after seasoning just sufficient cream to moisten the mixture slightly, and fill the croustades, trimming the mince in a dome ; sprinkle over with grated ham, and dish the croustades on a flat dish with a cucumber salad in the centre, and garden cress lightly shaken over all.