Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- two tablespoonfuls of apricot jajn
- a saltspoonful of salt
- a pinch of white pepper
- a teaspoonful of minced chives
- a pint of aspic jelly fill a round border-mould
- an ounce of butter over a low fire
- one side
- two eggs
- eight good-sized half -boiled potatoes cut about three dozen rounds
- three dozen rounds
- one inch wide
- quarter thick
- two table- spoonfuls of soubise sauce
- mustard
- salt
- white pepper
- chives
- vinegar
Directions
Salade de crabe.
Foulet k la Parmentier.
EpinaTds k la crime soubis^e.
Figues glacis au kirscli.
I. Have a medium-sized crab sent in untouched by the fishmonger. Dress it yourself as follows : — Crack and pick out all the meat of the claws and the breastplate, shred it, put one-third of this on one side, and mix with the other two-thirds in a bowl the liver and cream of the back, dressing it with this sauce : — Put a dessert-spoonful of powdered mustard into a bowl with a saltspoonful of salt, a pinch of white pepper, a teaspoonful of minced chives, and the hard-boiled yolks of two eggs ; add a dessert-spoonful of salad oil to these ingredients, bruising them well to a paste with a clean wooden spoon ; next throw in the yolk of a raw egg, and work vigorously, adding oil in small quantities by degrees till you have a couple of gills of sauce ; finish now with a dessert-spoonful of tarragon vinegar, pass all through a perforated strainer, and keep it in a bowl over ice. With a pint of aspic jelly fill a round border-mould, setting it in layers over ice with hard-boiled egg-yolks, balls of green butter, and turned olives alternated therein.
GREEN FIGS GLAZED WITH KIRSCH. 107
Finish by turning out the border, fill the centre with the dressed crab masked with the shredded meat that you saved, garnish over all with a fine lace-work of garden cress, and a ring of golden lettuce-leaves round the outside of the border, the remaining sauce in a boat.
2. Out of six or eight good-sized half -boiled potatoes cut about three dozen rounds or fillets about two inches long, one inch wide, and a quarter thick ;
dry them in a cloth, and then put them Parmmttl^ into a stewpan with an ounce of butter over a low fire, and move them about, tossing them occasionally until they are done. Cut up a cold cooked chicken in nice pieces, and prepare it exactly like poulet a la Toscane in Menu v., substituting the potato fillets or rounds for the macai-oni.
3. For the preparation of the spinach see No. 2, Menu xvi., but finish with two table- spoonfuls of soubise sauce, and one of Spinach with
Cf£0.fft ciitd
cream. Make the soubise in the way soubise. given for sauce Milanaise (No. 3, Menu xxvi.), omitting the cheese. Serve with biscuits made of the paste described for No. 4, Menu vi.
4. Slightly unripe green figs will do for this — a
dozen or dozen and a half. Stew them
very gently in iust sufficient syrup to cover Green figs iu -A- i.1; ■ ■ X 1 A &azed with
them, with the juice of a lemon, and a kirsch.
sherry-glassful of kirsch ; stop when they
are tender, then take them out and let them get cold
io8 FIFTY LUNCHES.
in a china dish over ice. Meanwhile reduce the syrup over the fire, adding two tablespoonfuls of apricot jajn to it ; when like honey strain it, and when cold begin to baste the figs with it. The cold will cause the glaze to mask the fruit, and when that has been done let the figs remain over ice till wanted, then serve with whipped cream in a separate dish. This may be flavoured with any liqueur, with brandy or with rum.