Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 enough
- three ounces of butter
- six well-fried croutes of bread three inches long
- two broad
- quarter thick
- five eggs
Directions
(,August.')
(Eufs brouill6s a la cbasseuse.
COtelettes de mouton k la Verdi
G&teau glac6 k la crime.
FondB d'artichauts k la Russe.
I. Take the remains from a brace of cold grouse, from four to six ounces enough, free this from skin and sinew and pass it through a mincing machine ; with the bones, skin, &c., make Buttered a strong broth as explained for the hare game!* * cutlets in Menu i. Thicken and reduce this ; as soon as it is ready put in the mince (the con- sistency being about as thick as jam) and heat it gently in the bain-marie. Have ready six well-fried croutes of bread three inches long, two broad, and a quarter thick ; keep them hot in the mouth of the oven. Make now aeufs brouilles (see No. i. Menu iii.) with five eggs and three ounces of butter, and the moment they are ready spread the croutes over with the grouse mince ; arrange them on a hot silver dish, mask them with the buttered eggs, scatter finely grated ham over all, and serve. Everything depends upon the excellence of the essence produced from the game bones and the rapidity of serving the moment the buttered eggs are done. Practicable
with any kind of game.