Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
| Veal | 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 tablespoonfuls of minced onion
- two gills
- two ounces of mushroom minced
- a teaspoonful of finely minced shallot into a stewpan
- a pint of thickly reduced brown sauce
- an ounce of flour
- a pint of milk
- a gill of cream
- a teaspoonful of minced onion
- six good-sized artichoke bottoms being ready -- hot
- two fillets of anchovy freed from oil
- two veal kidneys
- 5 butter
- 94 fifty lunches
- half charlotte-mould
- five whole eggs
- six ripe tomatoes of good colour
- one granulated 96 fifty lunches
- 96 fifty lunches
- six fillets of anchovies cut into little pieces
- vinegar
Directions
(Eufs poch^s k la Lyoimaise. Rognons de veau au vin blanc.
Fouding k I'ananas. Tomates farcis k la Trouville.
1. Six good-sized artichoke bottoms being ready — hot, cooked as described for No. 3, Menu xxvi. — lay a poached egg on the surface of each, trim- ming off the edges of the whites with a Poached round cutter so that the egg may rest 'j^omaisc. neatly on the fond, mask over with a
sharp sauce made as follows : — Put a teaspoonful of finely minced shallot into a stewpan, moisten with a gill of the best vinegar, boil over a quick fire until only a tablespoonful remains. Keep this at hand. Take half a pint of thickly reduced brown sauce, add to it two fillets of anchovy freed from oil, stir in the reduced vinegar, boil, sldm, and pass the sauce through a hair sieve, heat up again, and pour over the eggs as already mentioned ; serve on a flat silver dish, garnished with sippets of fried bread.
2. Skin and cut into slices the thickness of a penny piece two veal kidneys. Put into a deep saute-pan or fricandeau-pan an ounce and a half of y^^^ j^^„g^5 butter, melt it over a low fire, and add with white two tablespoonfuls of minced onion ; fry ^^"^■
94 FIFTY LUNCHES.
for two or three minutes, and then put in the sliced kidneys, increase the heat, and fry quicldy till these are seized, then remove the pan, take out the pieces of kidney and lay them on a dish. Next mix in with the onions and gutter left in the pan an ounce of flour, place this over a low fire, and when thoroughly blended add two gills and a half of good broth and a gill and a half of white wine (chablis or sauterne), a bouquet garni, and stalks and peelings of two ounces of mushroom minced ; bring slowly to the boil, skim, and simmer a quarter of an hour, then strain ; lay the kidneys in the rinsed-out saute-pan, moisten with the sauce, put in the peeled mush- rooms, heat up gently, simmering very slowly till the kidney slices are tender, and then serve as a ragout within a border of rice or mashed potato.
3. Preserved pineapple will do for this pudding. Cut the fruit into slices a quarter of an inch thick,
then remove the eyes and any tough part tuddmi" there may be, cutting the slices thus
trimmed into fillets the width of your first iinger. Put all the ti-immings and the syrup strained from the fruit into a small saucepan, with a table- spoonful of apjricot jam, the zest and juice of a lemon, and a sherry-glass of rum ; boil up, and strain. This will be the sauce to accompany the pudding, hot or cold as you may desire. During this operation mari- nade the fillets with rum — a liqueur-glass sprinkled over them, with a dust of sifted sugar, is enough. Butter a plain pint and a half charlotte-mould, line it with paper, and butter that too. Arrange a pattern.
STUFFED TOMATOES A LA TROUVILLE. 95
if you like, for the top and walls of the pudding with strips of the fruit and rows of crystallised cherries cut in halves, then pack the hollow of the mould with the pineapple fillets, laying them crosswise, with little spaces between them,, through which the custard must presently filter. This should be made of half a pint of milk, a gill of cream, and five whole eggs, with an ounce and a half of sugar and the zest of a lemon. When ready pour the custard in by degrees, leaving about an inch of the mould free to allow for the rising. Steam the pudding very gently, and when firm turn it outj pouring the syrup over it. If required cold, let it get cold in the mould over ice, set the syrup in ice, and having tui-ned the pudding out pour the cold syrup over it, and have whipped cream served on a separate dish.
4. Choose six ripe tomatoes of good colour and of a like size ; slice off the stalk ends parallel with the width of the tomato, and with a teaspoon scoop out the inside carefully, thus forming a cup ; set these aside over ice while you empty all the scooped-out part and sHced ends into a stewpan with a teaspoonful of minced onion and half an SJtiffed
r . ,i oi lu- ii i.-ii ci. tomatoes a la
ounce of butter. Stew this gently till soft, TrouviUe.
and then pass the tomatoes through the hair sieve, return the puree to the stewpan and bring it to the boil, reducing until it coats the spoon like jam, stirring continually during the operation. Set a basin on ice, and whip a gill and a half of cream in it till stiff, passing into it the tomato pulp, one granulated
96 FIFTY LUNCHES.
hard-boiled egg, and six fillets of anchovies cut into little pieces. Fill the cases with this ; dust grated Parmesan over them, and serve on a flat dish, gar- nished vsrith watercress or salading.