Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| 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
- six ounces of cold cooked chicken
- three ounces of mushrooms have been simmered
- two gills of well-made soubise sauce
- an ounce of melted green butter
- an ounce of butter cut into little pieces
- one end
- two edges of the cut side will curl outwards
- 90 chicken cutlets a la villeroy
- 91 dish lined
- 92 fifty lunches
- half peaches in a circle round
Directions
Sole au beurre vert.
cetelettes de volaille k, la Villeroy.
Haricots verts soubis^s.
FSches aux macarons.
I. Make an incision along the backbone on the
upper side of a sole up to within an inch of the head
at one end and the tail at the other, pass
gffen butter. ^ ^"^^^^ S^^'"? ^"^^^ ^"^^'■" ^^^ ^^^^ '^^ either side of the incision, loosening it
from the bone. This having been done, diy the sole, dusting a little flour over it to take up any moisture, then turn it over on a dish containing an egg beaten up with a dessert-spoonful of salad oil, drain, and then lay it on a cloth on which a layer of finely sifted, pounded, oven-dried crumbs has been spread. Turn it, and see that the crumbing is evenly laid. Let it dry, and repeat the egging and crumbing again. Let the second coat dry, shake off super- fluous crumbs, and then prepare a bath of boil- ing fat and lay the sole in it, the incised side uppermost ; under the influence of the very hot fat the two edges of the cut side will curl outwards, leaving a hollow space between them. When the desired golden tint has been attained, lift the fish, drain and dry it on a wire drainer, dish it on a hot
CHICKEN CUTLETS A LA VILLEROY. 91
dish lined with paper, pouring into the cavity formed by the curled flesh an ounce of melted green butter. Garnish with lemon and parsley, and serve.
2. With six ounces of cold cooked chicken and two
of foie gras make nine or a dozen cutlets, following
the recipe give in No. i. Menu xxiv., in so
far as the other component parts of the Chicken
. , , ^, ,. ^ , cutlets a la
mixture and the cookmg are concerned, villcroy.
Let them get cold, then turn them out,
and glaze them with white chicken chaud-froid glaze,
using in this case a broth made from the bones and
trimmings of the chicken, with which three ounces of
mushrooms have been simmered. Finish the cutlets,
and dish them in the same way, introducing between
each of them a round iillet of cold cooked tongue
stamped out with a cutter.
3. French beans, if young, should only have their ends pinched off ; the practice of shredding them is an erroneous one, for it deprives the vegetable of of half its flavour. Plunge the beans, say a quart measure of them, into boiling salted water in a non- tinned vessel. As soon as tender drain them, put them back into the hot, dry vessel in which they were cooked with an ounce of butter cut into little pieces, turn them with a fork over a low fire as this melts and they dry nicely, finally moistening with two gills of well-made soubise sauce, to obtain which follow the recipe given for sauce Milanaise, omitting the cheese, but adding the cream in the same way. Serve very hot in a legumiere with biscuits, as given for the peas in Menu xxv.
92 FIFTY LUNCHES.
4. Choose peaches for this that have fallen prema- turely from the tree ; six will make a nice dish. Prepare them in the manner described for the apricots in Menu xxvi., making, as in that case, a strong syrup with apricot jam to strengthen it, and any nice liqueUr to flavour. Tipsify a dozen maca- roons with the same liqueur, arrange them in the centre of a glass compote-dish, put the half peaches in a circle round them, pour in the syrup, and serve with pure cream as a sauce.