Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sheep | 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
- four ounces of butter
- two ounces of sugar
- four ounces of well-sifted flour
- an ounce of glazing sugar mixed
- an ounce of groult's fecule de pommes de terre
- one from a small sheep free from verdi
- three eggs
- six artichoke bottoms which have been cooked
Directions
2. Turn to Menu xxv., and having read the recipe for coteleties a la Murillo, proceed in the same manner
with a best end of neck of mutton, having Mutton^ chosen one from a small sheep free from Verdi. excess of fat. Roast the neck as there
explained, divide it into cutlets as soon as it is done, lay them on a well-buttered paper in a buttered baking-tin, and mask their upper sides with thiclcy reduced Milanaise sauce (No. 3, Menu xxvi.), push into the oven for two or three minutes to heat gently, then take them out with a slice and arrange them on a hot flat dish surrounded with riz tomate, No- 2, Menu iv.
3. Work to a cream in a bowl four ounces of butter, add two ounces of sugar and the zest of a
lemon ; work ten minutes, stir in the yolks wmcrZm. Of three eggs, and when smooth four
ounces of well-sifted flour, passing it in by degrees, and mixing with it, flake by flake, the whipped whites of three eggs ; flavour with vanilla. With a brush butter a circular border-mould well, let this get cold, and then dust over it half an ounce of glazing sugar mixed with half an ounce of Groult's fecule de pommes de terre, pour in the cake mixture, filling the mould two-thirds of its depth only ; set the mould on a baking-tin, and bake in a slow oven for forty minutes ; turn the cake out on a wire drainer, and when cold set it on a silver or china dish, filling the centre with whipped cream with which raspberry or strawberry syrup has been blended. If liked this may be served hot. Fill the
ARTICHOKE BOTTOMS A LA RUSSE. . 105
hollow with peaches or apricots heated in syrup flavoured with nim, and dust finely sifted sugar over all.
4. Spread over the hollows of six artichoke bottoms
which have been cooked and laid on a dish over ice,
a layer of fresh caviar prepared with a
squeeze of lemon-iuice and a dust of Artichoke -I? , ■^ , .,, bottoms a la
Nepaul pepper ; mask over with mayon- Russe.
naise sauce ; let the fonds thus prepared
get very cold, and then dish in a circle on croutes
specially made of the paste given in Menu vi..