Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | 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 chartreuse apricot jam
- an ounce of butter an hard-boiled ounce
- an ounce of flour
- a gill of chablis
- a gill of tomato puree
- a pound of of veal
- an ounce of soaked gelatine
- an ounce of butter to a paste
- a gill of milk
- a tablespoonful of cream
- half sauce oysters as explained
- four eggs hard
- eight ounces of the cream of flesh of a smoked haddock after having stuoficci
- two eggs
- salt
- pepper
- mace
Directions
{Noveviber.)
(Eufs aux hultres k la Mathurin.
Quasi de veau a la pMerine.
Chartreuse de pScbes.
Croustades au merlucbe fum^e.
1. Prepare a dozen and a half sauce oysters as explained for No. i, Menu xlii. Boil four eggs hard, cool them in cold water, and remove their
shells. Fry in half an ounce of butter an Hard-boiled ounce and a half of minced shallot ; as oi^ters. soon as slightly coloured stir in half an ounce of flour, mix well, and moisten with the oyster broth, half a gill of chablis and half a gill of tomato puree or sauce ; boil up, skim, and strain through a hair sieve. Now butter a fireproof china dish, slice up the hard-boiled eggs, arrange them in the dish, cut the oysters in halves, after having removed their beards, and lay them over the eggs ; moisten all with the sauce, warm in the oven till as hot as possible, and serve with sippets of fried bread arranged round the dish.
2. Bone a piece of the chump end of a loin of veal, stuff it with the stuffing given for No. 2, Menu xxxix., and cook it in the manner described for breast of veal, Menu viii. When done, take out the meat, dish it on a hot dish and cover it closely ; strain off the
146 FIFTY LUNCHES.
broth, skim off the fat, and having a roux ready in a stewpan of an ounce each of butter and flour, pro- . ceed to thicken it, adding the chopped
chump end stalks and peelings of half a pound of of veal with mushrooms ; bring to the boil, skim, and strain the sauce over the piece of meat, garnishing with the mushrooms which yielded the trimmings separately broiled.
3. Very easily made with preserved peaches. Take a pound tin, strain off the syrup into a clean sauce- pan, put into it two tablespoonfuls of
Chartreuse apricot jam, the juice of a lemon, a glass of sherry or madeira, or a liqueur-glass of liqueur ; warm gently over the fire, adding half an ounce of soaked gelatine ; when this has dissolved pass the whole through a clean hair sieve reserved for sweet cookery. Now set a mould in ice, arrange a pattern at the top according to fancy and set it with a little of the syrup ; when set arrange a layer of peaches, set it in like manner, and continue the process until the mould is filled ; turn it out when it is wanted, and serve with whipped cream. If set in a border-mould the cream can be put in the centre, with minced preserved cherries scattered over it.
4. Make the croustades cases as explained for No.
4, Menu vi. Take eight ounces of the Cream of flesh of a smoked haddock after having
stuoficci lidcL-
dock in cases, poached the fish till nicely softened, picked
out all bones and removed all skin. Pound
this in a mortar with an ounce of butter to a paste.
CREAM OF SMOKED HADDOCK IN CASES. 147
passing it all through a hair sieve ; moisten the paste with half a gill of milk, the yolks of two eggs, and a tablespoonful of cream, seasoning with salt, Nepaul pepper, and a dust of mace. Thicken the mixture as you would make a custard in a bowl over a vessel containing hot water, and just when wanted heat the empty croustades, fill them with the mixture, sprinkle the surfaces with chopped olives, and serve on a hot napkin. Do not fill the cases too soon or the paste will be sodden.