Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sardine | 100g canned drained | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Tomato | 1 medium (123g) | 22 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- one ounce of butter into a stewpan
- one gill of tomato puree
- six ounces of meat free from skin
- two ounces gam/fi?ed^ of fat of cooked ham
- a pint of broth
- a tablespoonful of game essence
- a bunch of watercress in the centre
- two fillets
- three pieces
- two eggs
- ten quenelle-moulds
- nine round croutes two
- nine half peaches canapks of sardines
- salt
- parsley
Directions
(October.)
Br^me de mer k la Maltalse.
Quenelles de gibier frites.
Crofltes aux pSches.
Canapes k la Nantaise.
I. Choose a sea-bream weighing about a pound and a half. Take the flesh from each side, thus obtaining two fillets, and subdivide each of them in three pieces. Then proceed f^^'MMaise^ with the head and bones to make a broth, moistening with weak stock if available, if not, with water, following in other respects the recipe for the broth given for No. i. Menu xxxiii., and cooking the fillets in the same way. After laying them on the dish as therein described, put another dish over them with the weights of the kitchen scales upon it to press the fillets flat. Next put, for a pint of broth, one ounce of butter into a stewpan, melt it over a low fire, and stir in an ounce and a quarter of flour ; cook the roux till coloured slightly, and then pass in the broth by degrees, adding a few drops of caramel to colour, and one gill of tomato puree or freshly made sauce ; bring to the boil, and skim ; pass all through a hair sieve, rinse out the stewpan, and pour the sauce into it. Release the fillets from pressure, trim them neatly, and, taking them up with a slice, slip them into the sauce, place
124 FIFTY LUNCHES.
the pan over a low fire simply to heat up gently without boiling, and stir in the juice of half a lemon and a dessert-spoonful of minced pickled gherkins. Serve as you would a ragout.
2. The remains of any game will do for this. Assuming that we have six ounces of meat free from
skin, sinew, and bone, take two ounces gam/fi?ed^ of fat of cooked ham and two of bread
panada, pound the meat with these in- gredients thoroughly, and pass through a hair sieve ; add two eggs, seasoning, and a tablespoonful of game essence, which should be made from the bones in the manner described for the sauce in No. i. Menu i. Now butter ten quenelle-moulds, fill them with the mixture, tapping each on the table to insure even filling, and poach the quenelles very gently as already described. When firm, remove them from the water, and set them to get cold. After this turn them out, flour them, brush them over with egg, and crumb them as described at page 90. Fry in a deep bath of boiling fat till of a golden colour, then drain, dry, sprinkle with salt, and pile in a pyramid upon a hot napkin, fried parsley for garnish, and a sauce a la Gogue (page 2) accompanying.
3. Out of slices cut from a stale madeira cake stamp neatly nine round croutes two and a half inches
in diameter and three-eighths of an inch im^aches. thi'^k ; fry them in butter, dust over with
sifted sugar, and dry in the oven. Let them get cold and then arrange them in a circle in a flat dish. Next, having drained nine half peaches
CANAPkS OF SARDINES. 125
(preserved) from their syrup, turn the latter to thick glaze with apricot jam, as given at page 34, flavouring it with madeii-a. Let this cool, and then mask the peaches with it. Serve very cold ; cream can of course accompany.
4. For this take a dozen sardines from the tin, free them from oil by spreading them out apart on a large joint dish, tipping it up on edge and pouring very hot water gently over the ^^ardines °^ fish ; the water will drain downwards, carrying the oil with it. After having done this take up the sardines with a slice, and lay them on a clean, dry cloth. Have ready a dozen pieces of fried bread (cold), a quarter of an inch thick and the length and width of a sardine ; spread butter over each and lay a sardine upon it ; mask with cold mayonnaise sauce, sprinkle over with chopped olives. To dish, lift the canapes with a palette-knife and arrange them in a star pattern with a bunch of watercress in the centre and fillets of beetroot between them.