Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Apricot | 1 medium (35g) | 17 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
| Water | 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 picked shrimps moistened
- two gills of light claret
- quarter ounce of diluted gelatine
- a pint of liquid aspic jelly into a flat dish
- an ounce of iced butter
- a gill of hollandaise sauce
- a pint of really strong broth
- a gill of good french vinegar
- a teaspoonful of minced shallot
- a tablespoonful of chopped parsley
- a saltspoonful of black pepper
- an ounce of butter into a stewpan
- a teaspoonful of cornflour
- an ounce of pounded pistachio nuts may be blended
- half round cutter hard-boiled dipped in hot water cut out ten discs
- ten discs
- five large eggs hard
- half egg sitting upright
- half crosswise
- five yolks
- three tablespoon- fuls of apricot jam
Directions
(September.)
(Eufs duTS k la SIoscoTlt&
■Hashed venison"— haricots verts soubis^s.
Salade des chasseurs.
Tourte k I'ananas.
I. Pour half a pint of liquid aspic jelly into a flat dish, so that its depth may be about three-eighths of an inch. Let this get firm over ice, and then with an inch and a half round cutter Hard-boiled dipped in hot water cut out ten discs, lifting Moscovite. them and laying them in a circle on a round silver or china dish placed over ice. Chop up the trimmings of the aspic for garnish. Boil five large eggs hard, let them get cold in iced water, shell them, sHce off the rounded ends (sufficiently to admit of each half egg sitting upright), and with a very sharp knife cut each egg in half crosswise ; next scoop out the yolks, and set each little cup of white thus formed on a disc of jelly. Pound the five yolks with five fillets of anchovy and an ounce of iced butter, and press this through a wire sieve, so that the puree may come through hke vermicelli. Also make a puree with four ounces of picked shrimps moistened with half a gill of hollandaise sauce ; fill the hollows of the eggs with this, pressing it through a forcing pipe.
Trim the puree in neat dome shape, and smooth it
120 FIFTY LUNCHES.
with a palette-knife dipped in hot water ; dress the surfaces of the eggs with the vermicelli made with the yolks, and decorate the dish with the broken aspic, and a lace-like screening of garden cress. Eggs prepared in this way make an excellent garnish round a block of cold fish masked with aspic, and served with cold mayonnaise sauce in a boat.
2. Cut the venison into neat slices, and for a pound of meat see that you have ready three-quarters of
a pint of really strong broth. Make a vmison marinade as follows in an earthenware
bowl : — Two gills of light claret, in which a dessert-spoonful of red currant jelly has been dissolved, half a gill of good French vinegar, a teaspoonful of minced shallot, a tablespoonful of chopped parsley, a teaspoonful each of chopped thyme and marjoram, half a saltspoonful of black pepper, and one of salt. Arrange all the slices of venison on a large joint dish, spreading them over its surface, having first carefully trimmed off all skin and gristle ; then pour over them the marinade. Let them lie in this as long as you can, turning them occasionally. To complete the hash put an ounce of butter into a stewpan, melt and mix in an r ounce of flour, and stir over a low fire till lightly browned, then pass in the broth by degrees, and the marinade strained from the meat ; bring to the boil, skim carefully, and continue the boiling, stirring well till the sauce is reduced one-third : cool it somewhat now, and strain it over the slices of venison, which should be laid in another stewpan. Place this over
OPEN TART OF PINEAPPLE. 121
very gentle heat till hot enough to serve without boiling, and then keep it in the bain-marie closely covered till required. Hashes and minces are im- proved by being kept at gentle heat in the carefully made sauce. For the haricots verts soubises see Menu xxvii.
3. This is a nice way of using the remains of cold game : — Cut off all the meat you can find and keep it ready. Make as strong an essence with
the crushed bones as you can, following f^;^^'""'^ the recipe given for the broth in No. i. Menu i. Assuming that you can get half a pint, blend. with it a quarter ounce of diluted gelatine, and strain this through a hair sieve ; when cold it should be a jelly such as you find in game pies. Dress the meat and jelly broken into convenient pieces in a mound in the centre of a dish, mask it with mayonnaise sauce, garnish round with hard- boiled eggs, turned olives, rolled fillets of anchovy, and cold cooked artichoke bottoms, and serve as cold as possible, with Nepaul pepper and mayonnaise sauce in reserve. If Uked, the meat may be set in the jelly in a round basin, and turned out and garnished when required.
4. Line an open tart-tin with puff pastry, filling the hollow in the centre with raw rice ; bake in a moderate oven, and when done shake out the rice
and let the case get cold ; then fill the ^t^Zl^le. °^ tart with slices of preserved pineapple, moistening with thick golden syrup made as follows : —
122 FIFTY LUNCHES.
Put into the syrup of the pineapple three tablespoon- fuls of apricot jam, a liqueur-glass of rum, the juice of a lemon and a teaspoonful of cornflour ; boil up, strain,, and cool; when cold pour over the pineapple slices, and cover the surface with whipped cream, with which an ounce of pounded pistachio nuts may be blended.