Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 gills of the broth
- six ounces of carolijia rice as described
- two tablespoonfuls of cream
- a pound of mushrooms
- a gill of cream
- two fillets
- one gill of tomato puree
- four whole eggs
- salt
- parsley
Directions
(December.')
Foisson St. Pierre k la Kouennaiae.
T£te de cochon aux choux de Bruzelles.
Riz froid aux aI)ricotB.
Boucb^es k la Norv^gieime.
1. Remove the flesh of a small John Dory in two fillets ; make a strong broth of the head and bones as
previously described ; dry with flour, egg John Dory and bread-crumb the fillets after shaping naise. ' each neatly. Make a sauce with two gills
of the broth and one gill of tomato puree, boihng up, skimming, and reducing it till creamy and well flavoured ; fry the fillets in boiling fat, drain, dry, sprinkle with salt ; dish on a hot dish garnished with olives farcies and parsley, with the sauce in a boat.
2. Choose half a young pig's head, fresh. Put it into boiling broth with the vegetables, seasoning,
&c., given for the breast of veal. Menu ^7fc r'^"'* viii., and simmer until sufficiently tender sprouts. fo admit of the easy removal of the bones.
Having done this, put the meat under a weight ; cool the strained broth, and remove all fat. Next turn a pint and a half of the latter to a sauce with a roux of an ounce and a half of butter and the
LAX BOUCHEES. 149
same of flour, add to it the chopped peelings and stalks of half a pound of mushrooms, boil up, skim, and simmer ten minutes, after which strain off the sauce. Now cut the meat of the head into neat pieces, put them into a stewpan, cover with the warm broth, put in the mushrooms which yielded the trimmings, and simmer over a low fire till the meat is perfectly tender and the mushrooms done. Arrange a border of Brussels sprouts on a hot dish, put the pieces of meat in the centre, boil up, skim the sauce once more, sharpen it with a squeeze of lemon juice, and pour it through a strainer over the latter. This will be found as nice in every respect as a calf's head.
3. Prepare six ounces of Carolijia rice as described
for No. 4, Menu xliii., with this exception — when
you take it off the fire turn it into a china
or silver dish, cool, and later on set it Compote of
ytcc 'wttft over ice, turning it about with a silver apricots.
fork as you stir into it a gill of cream ;
upon this bed lay as many preserved apricots, cut in
halves, as will cover it, mask the layer with a syrup
flavoured and thickened in the manner given for
No. 4, Menu xxxvi., cover that with whipped cream,
and serve.
4. Make a custard as described for No. 4, Menu v., but without separating the yolks from the whites— using four whole eggs, seasoning, ^",^,^^^^^ and two tablespoonfuls of cream. Pour
this into buttered bouchee-iaoulds two inches in