Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Pastry | 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 salad ^
- four ounces of fillets of onions
- three heads of young celery each cut in half lengthwise
- a pint of milk
- a teaspoonful of reduced vinegar
- an ounce of celery
- an ounce of butter
- a tablespoonful of cream
- a pound of puff pastry
- a pint of boiled milk
- an ounce of soaked gela- tine
- two eggs into
- three each of carrots
- half lengthwise
- six cooking apples of equal size
- six squares
- three eggs
- four fillets of shrimp anchovy
- salt
- vinegar
Directions
(October.')
Loup-de-mer k la Dubois.
Noisettes de lapin au celeri.
Pommes en surprise.
Darioles k la Calaisienne
I. About a pound and a half of hake having been
procured in slices not moi-e than half an inch thick,
lay them upon a joint dish, season them
with salt, pour two tablespoonfuls of salad ^"^^ ™''*
., ,, , 1 ii ■ ■ r i horse-radish
Oil over them, add the juice of a lemon, sauce.
cover with coarsely chopped parsley, and
let them lie in this marinade half an hour ; then turn
them, continuing the process another half hour. Now
lift the slices, drain, and dry them on a cloth, flour
them, brush them over with an egg beaten up with a
teaspoonful of the marinade, and then turn them over
upon a cloth containing a couple of breakfast-cupfuls
of finely sifted oven-dried crumbs. Let the crumbing
dry well before proceeding to fry the fish, which
must of course be done piece by piece in boiling fat
deep enough to cover them. Serve with this sauce : —
Put a coffee-cupful of horse-radish raspings into half
a pint of milk, boil up, season with salt, and simmer
ten minutes ; then strain the milk into a bowl, stir two
eggs into it, and turn it to a custard over a vessel
containing boiling water ; finish with a teaspoonful
of reduced vinegar.
134 FIFTY LUNCHES.
2. Take the flesh off the bones of a nice rabbit. Put the former aside ; break up the latter, and put
them into a stewpan with four ounces of
Fillets of onions, three each of carrots, turnips, and rabbit with , , i- , j_ ■ ■ i i.
celery. leeks, a muslm bag contammg a dessert-
spoonful of dried herbs, an ounce of celery and one of parsley, and a seasoning of salt and mig- nonette pepper ; pour in sufficient cold water to cover well ; put over a low fire, boil up, skim, and simmer for a couple of hours. Strain the broth off, rinse out the stewpan, return the broth to it, set it on the fire, and bring to the boil. Now put in the rabbit meat cut into neat pieces, and three heads of young celery each cut in half lengthwise ; cover the pan, and simmer very gently for an hour and a quarter. By this time the rabbit and celery should be done ; strain off the broth, arrange the former on a hot dish, and cover them up while you rapidly thicken the broth in a stewpan with a roiix ready to receive it made of an ounce of butter and an dunce of flour ; bring to the boil, skim, stir in a tablespoonful of cream, and pour through a strainer over the rabbit and celery, garnish with rolls of fi'ied bacon, and serve. Unless com- menced quite early in the morning the broth should be made on the previous day.
3. Make a pound of puff pastry and roll it out thinly. Choose six cooking apples of equal size, say
the size of a lawn-tennis ball or a little pastry cases, larger, pare them neatly, and with a tube
cutter an inch wide cut straight through the centre of each, thus forming a hollow right
LITTLE MOULDS OF SHRIMP PURAe. 135
through the apple and removing the core. Cut the pastry into six squares, set an apple in the centre of each, brush all the apples over with melted butter, pow^der them -well with sugar, and fill the hollows with apricot jam flavoured with any liqueur you like ; now damp the edges of the squares of paste, draw them together at the top of the apples, fixing them securely, and covering the joining with leaves cut out of the paste. Arrange the apples upon a buttered baldng- sheet, brush them over with beaten egg, and bake them in a gentle oven three-quarters of an hour. Dust over with sugar, and serve on a hot napkin.
4. Make a custard with half a pint of boiled milk and three eggs, stir in half an ounce of soaked gela- tine, strain through a sieve, and add a paste made of a gill measure of picked moulds of shrimps pounded with four fillets of shrimp anchovy ; mix thoroughly, put in a table- ^ spoonful of Devonshire cream, set the dariole-moulds in ice, fill them with the mixture, and when cold and firm turn them out. Dish in a circle decorated with curled endive.