Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
| Quail | 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
- one pound
- eight ounces of fish three each of panada
- two gills of really good broth
- two ounces of milanaise finely minced onion
- six ounces of sugar into three- quarters of a pint of water
- a pound of flesh without bone
- an ounce of butter into a stewpan over bottoms
- an ounce of flour
- a pint of milk
- a tablespoonful of cream
- a pound of young apricots in halves
- a pint of water
- 88 fifty lunches
- six quails in a stewpan
- 89 border of pounded rice
- six artichoke bottoms
- two compote 0/ tablespoonfuls of apricot jam
Directions
F&t4 de saumon froid.
Cailles k la flnanci^re.
Fonds d'articliauts k la Milanalse.
Compote d'abricots au liirsch.
I. Take for a seven-inch oval raised pie- mould one pound and a half of uncooked salmon ; also procure a fresh haddock or whitings enough to yield half a pound of flesh without bone. Trim the salmon, freed from skin and bone, in small fillets, and put them on a dish, seasoning them with pepper and salt. With the whiting or haddock flesh make a forcemeat exactly as explained for the creams in No. i. Menu ii., taking for eight ounces of fish three each of panada and butter. With the bones in like manner make a broth moistening with water and a sherry-glass of chablis instead of milk. When the forcemeat is ready, line the mould, after buttering it well, with raised pie paste rolled out three-eighths of an inch thick. Having pressed this well into the mould, spread over the bottom and sides a good casing of the forcemeat, leaving a hollow in the centre ; fill this with the salmon, packing it closely, and finish it at the top with more forcemeat. Lay on a cover of puff paste, with a small hole for the escape of gas generated in
88 FIFTY LUNCHES.
the cooking ; cover with buttered paper, and bake in a moderate oven for an hour and a half. Mean- while strain, skim, and reduce the fish broth till you have about a gill and a half of strong essence. When the pie is baked take it out of the oven, and after a quarter of an hour pour in through the hole in the top the reduced fish broth. Let it get quite cold all night in the larder — over ice if the weather be hot — and remove the mould just before serving. A new potato salad would be a nice accompaniment. After
boiling slice the potatoes, let them get ^alad°^'*^° cold, and arrange them in a salad bowl,
lubricate with best salad oil drop by drop until the potatoes glisten, now shake over them a fine mince of^chervil, chives, and tarragon, finishing with a few drops only of the best French vinegar.
2. Blaise six quails in a stewpan, covering them with thin slices of fat bacon, and pouring round them two gills of really good broth and one of financiere. chablis or sauterne. Cover the pan, and put it in the oven, let its contents simmer very gently, basting every now and then, till the birds are done, then strain off the broth, turning it to a sauce with a rotix made ready beforehand in another stewpan, and adding another gill of broth ; tint a nice brown with caramel, skim, and finish with a claret-glassful of chablis that has been boiled down to half that quantity ; pass this now through a hair sieve, rinse out the stewpan, put back the quails and the contents of a bottle of financiere garnish, and heat all together gently. Prepare a
COMPOTE OF GREEN APRICOTS. 89
border of pounded rice, lay this on a hot silver dish, brush over its surface with melted gla^e, fill its centre with the finaiiciere garnish, and lay the quails half on the border and half on the garnish, legs inwards ; pour the sauce over the centre, and serve.
3. Trim neatly, blanch, and simmer in broth six artichoke bottoms, preparing the following sauce while they ai-e cooking : — Put half an
ounce of butter into a stewpan over bottoms with a low fire, melt, and add two ounces of Milanaise finely minced onion, fry very gently till soft without colouring, stir in half an ounce of flour, and then moisten by degrees with half a pint of milk ; bring to the boil, simmer fifteen minutes, adding seasoning and a heaped tablespoonful of grated Parmesan ; pass all through a hair sieve, and finish with a tablespoonful of cream. Dish the artichoke bottoms on a legumiere, and pour the sauce over them.
4. Trim a pound of young apricots in halves, re- moving the stones and peeling off the skin. Dust finely sifted sugar over them. Make a syrup as fol- lows : — Put six ounces of sugar into three- quarters of a pint of water with two Compote 0/ tablespoonfuls of apricot jam, the finely cots. peeled rind of a lemon and its juice ; boil
up, simmer five minutes, skim and strain ; put the apricots into this and stew them very gently about twenty minutes till they are tender ; let them get cold and then add a sherry-glass of kirsch, and serve in a glass dish with whipped cream.