Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- two ounces of minced onion
- six slices of uncooked tender beef not more than a quarter of an inch thick
- two ounces of bread crumb
- one ounce of minced mushroom
- two pieces of string
- two ounces each of onion
- three gills of water
- a saltspoonful of pepper
- an ounce of butter into another stewpan
- an ounce of flour
- an ounce of minced blanched onion
- a saltspoonful of powdered rosemary
- an ounce of fat of ham minced small
- an ounce of butter
- a pound of mush- rooms minced
- a gill of tomato sauce
- a pint of uncoloured broth
- eight halves of hot hard- boiled eggs on the surface just before serving
- three paupiettesof^
- one whole egg
- half their depth
- half one of flour has been prepared to receive
- half proportions
- six compote of ^ r jii
- two oranges
- pepper
- salt
- rosemary
- parsley
Directions
(flctoher.')
(Eufs durs k la Bretonne.
Fauplettes de boeuf k rEspagnole.
Salsifis au gratin.
Compote de bananes au zeste d'orange.
I. Soak a pint measure of dried white haricot beans during the night in cold water,- drain the next morning, and put them into a casserole or stewpan with a four-ounce onion sliced, Hard-boiled a bouquet garni, a bacon bone or piece of Bretonne. the lean, and a saltspoonful of pepper ; cover well with cold water, set them over a good fire, and boil until they are tender. As soon as this has been done, place a sieve over a basin, and empty the contents of the pan upon the sieve, thus draining off the liquid in which the beans were cooked. Leave the beans on the sieve. Put an ounce of butter into another stewpan, set it over a low fire, and stir in when the butter has melted two ounces of minced onion, fry very gently until the onion turns a pale brown, then mix in an ounce of flour ; when smooth pass in a pint of the beans water which was strained off, bring to the boil, tint with caramel, skim, and pass all through a hair sieve ; pour the sauce into the rinsed-dut stewpan, and stir in the cooked beans from which the bouquet, onion, and bacon bone have been
I30 FIFTY LUNCHES..
removed ; heat up gently without boiling, then dish in a legumiere, arranging eight halves of hot hard- boiled eggs on the surface just before serving.
2. For this dish you want six slices of uncooked tender beef not more than a quarter of an inch thick,
four and a half inches long, and three Paupiettesof^[^Q_ The butcher should cut these to brown sauce, order. Lay them, out on a board, brush
over their upper sides with beaten egg, season with pepper and salt, and spread over them the following farce, which should be mixed separately in a bowl : — Two ounces of bread crumb, half an ounce of minced blanched onion, a saltspoonful of powdered rosemary, one of powdered marjoram, one ounce of minced mushroom, a dessert-spoonful of minced parsley, half an ounce of fat of ham minced small, and one whole egg. This must not lie too thickly on the beef, neither should it be carried further than within half an inch of the edges of the slices. Next roll the pieces of meat over, enveloping the farce, and secure each roll with two pieces of string. Butter a deep saute-pan (having, a cover), or a. fricandeau-pa.n, with an ounce of butter, and lay over it two ounces each of onion, carrot, and turnip finely minced, the stalks and peelings of a quarter of a pound of mush- rooms minced, and seasoning ; set over a low fire, put in the paupiettes, and fry so as to seize and colour them {/aire revenir) ; then moisten to half their depth with broth, cover closely, push the pan into a mode- rate oven, and cook gently there, basting every now and then with the cuisson in the pan. As soon as
SALSIFY AU GRATIN. 131
tender take out the paupieUes, lay them in a pyramid on a veiy hot silver dish, and cover closely. Strain off the broth, add a gill of tomato sauce or conserve, and pass it into a stewpan in which a roux of half an ounce of butter and half one of flour has been prepared to receive it. Bring this to the boil, skim, pass it through a pointed strainer over the paupiettes, and serve, garnishing with turned potatoes arranged in a chain round the outer edge.
3. Scorsonera — the black salsify — is a better vege- table than the white, but is not so easily got. This dish is designed for the latter. Half a bundle will be enough. Choose nice |;'jji£ ""^ pieces, wash, scrape, and trim them an equal length, cutting off the thin ends, and casting them into cold water in which a dessert-spoonful of vinegar has been mixed. Have ready on the fire in a stewpan a pint of uncoloured broth, or milk and water in half and half proportions, and half an ounce of butter ; bring this to the boil, slip in the salsify, partly cover the pan, and simmer till the vegetable is tender ; then drain it, arrange the pieces neatly on a flat grati7t-dish, thicken half a pint of the cuisson, add a dessert-spoonful of cream, mask the salsify with it, strew grated Parmesan over the surface, and set the dish in the oven till heated and coloured, serving with a garnish of croutons or biscuits of savoury short-paste, No. 4, Menu iv.
N.B. — In the case of black salsify cook the roots without cutting and peeling, reserving trimming until afterwards, when they are cold.
132 FIFTY LUNCHES.
4. Peel a dozen ripe bananas, scrape off their fibre.
Have ready on the fire in an earthenware or enamelled
„ , J , pan a hot syrup — three gills of water, six Compote of ^ r jii.2i ij-j
bananas ounces of sugar, and the finely peeled nnd
with the zest of two oranges with their juice. As soon
as the bananas are trimmed plunge them
into boiling water, drain at once, and transfer them
to the syrup, which now remove from the fire. Let
the bananas marinade in the syrup for an hour, then
take them out, lay them in a china bowl over ice,
strain and reduce this syrup, cool it, pour it over the
fruit, and serve with whipped cream.