Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Mace | 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 being enough
- one tablespoonful of finely minced onion
- six ounces of tomatoes cut up
- two gills of broth
- two tablespoonfuls of ginger syrup
- a gill of good g°„gig
- a saltspoonful of powdered rosemary
- an ounce of flour
- an ounce of butter into a stewpan over a low fire
- a pint of milk
- a gill of cream
- five eggs
- 98 fifty lunches
- three parts grown
- two yolks of egg that have been mixed
- 99 bain-marie
- half mould take two
- half gius of milk
- three whole eggs
- four tablespoonfuls
- salt
- pepper
- mace
- white pepper
- ginger
Directions
Omelette fourr^e au homard.
Escalopes de veau k. la Contadma.
F^ves de marais k la poulette.
Crime pocli^e au gingembre.
1. Take all the flesh from a small lobster or half a medium-sized one, from four to six ounces being enough. Of this make a mince, rather
small than otherwise, put a gill of good g°„gig[ig white sauce into a stewpan", stir in the mince, heat gently over a low fire without boiUng, season with salt, Nepaul pepper, and mace, and finish with a dessert-spoonful of cream. Make an omelette of five eggs, as explained for savoury omelette in the Appendix, and just before turning it out of the pan quickly spread the lobster mince over the surface, dishing immediately ; scatter finely minced parsley over the surface, and serve.
2. This may be made of cold cooked veal or of uncooked, the only difference in the operation being that the escalopes, neatly cut in small
rounds or ovals, should in the former Escalofcsoj case be merely gently heated up in the Contadina. sauce, and in the latter stewed equally gently in it — boiling in both instances being studiously avoided. Make the sauce in this way : — Melt an
98 FIFTY LUNCHES.
ounce of the best fresh butter in a stewpan over a low fire, stir into it one tablespoonful of finely minced onion, six ounces of tomatoes cut up, a saltspoonful of powdered rosemary, and a seasoning of black pepper and salt ; fry together gently for ten minutes, then mix in half an ounce of flour ; work this well till blended, and then moisten with two gills of broth and one of chablis or sauterne ; bring to the boil, skim, simmer for ten minutes, and pass all through a hair sieve ; now return the sauce to the rinsed-out pan, put in the meat, and either stew or gently warm it as the case may be. Serve as a ragout inside a circle of spaghetti that has been boiled, drained, moistened with melted butter, and dusted over with grated Parmesan. A sprinkling of finely minced olives should be scattered over the surface of the ragout.
3. If broad beans be very young, not more than three parts grown, they need not be de- Broad prived of their skins, but if at all old they
foulette. must after shelling be plunged into boil- ing salt and water until just tender, when their skins can be peeled off. As this is carried out they should be cast into a bowl of cold water, then drained. Have ready a poulette sauce made as follows : — Put half an ounce of butter into a stewpan over a low fire, melt, and stir in half an ounce of flour, moisten with half a pint of milk, bring to the boil, and pass through a pointed strainer into another stewpan, add two yolks of egg that have been mixed with half a gill of cream, season with salt and white pepper, and put in the beans ; heat up gently in the
BROAD BEANS A LA POULETTE. 99
bain-marie for fear of the egg curdling, and serve in a legumiere, with the biscuits mentioned for No. 4, Menu vi. Scatter finely minced chervil over the surface of the beans to finish with.
4. For a pint and a half mould take two and a half giUs of milk, three whole eggs and two yolks, two tablespoonfuls of ginger syrup, and the zest of a lemon or orange. Boil the milk, and as it cools beat the syrup and eggs together in a bowl, then add the milk and zest and turn the mixture to a custard over another vessel containing boiling water. Butter a plain charlotte-mould, line it with buttered paper, ornament the top with a pattern cut out of preserved ginger, and make a fine mince of all the trimmings and as much more of the preserve as may be required to yield four tablespoonfuls. Stir this into the custard, fill the mould with the latter and steam it gently until firm — about forty-five to fifty minutes — then turn out and serve with a syrup flavoured with ginger and lemon-juice. Equally nice cold with a cold syrup.