Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 ounces of the fish
- two ounces of butter
- a pinch of mace
- pepper
- mace
Directions
diameter, and steam until set. Let them get cold in the moulds, and then with a vegetable scoop hollow them out as cups, but leaving enough margin to make sure of their not breaking. Fill these hollows with lax puree, rather stiffly worked, garnish with an olive farcie, and serve upon a bed of broken aspic, or, the part scooped out having been passed through a wire sieve, may be scattered over the dish as a carpet, the bouchees being arranged in a circle over it, and a thin veil of well-dried garden cress scattered over all. For lax puree, take two ounces of the fish, free it from oil, and pound it with a couple of filleted anchovies, the yolk of a hard-boiled egg, and two ounces of butter, season with Nepaul pepper and a pinch of mace, pass through a hair sieve, and use.