Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pheasant | not in our table | 0 |
| Sauce | 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
- quarter ounce of gelatine has been dis- solved
- 1 ounces of finely minced spanish onion
- two tablespoonfuls of grated parmesan
- two ounces of sifted sugar
- a pint of broth as described
- a pound of sprouts
- a tablespoonful of cream
- an ounce of powdered sugar
- six hard-boiled eggs so that when set upright they will look like little bar
- six barrels should be four large tablespoonfuls of minced pheasant mixed
- two tablespoonfuls of strongly reduced sauce made on the lines of sauce a la gog
- twelve ounces
- 52 fifty lunches
- one thigh
- 3 non-tinned vessel jjviisscis sprotits
- quarter across
- eight ounces of butter to a cream
Directions
(December.')
(Eufs en baril au pur^e de faisan.
Dinde k la Chevali^re.
Chottz de Bruxelles k la WyTem.
Beignets k la Noel.
1. Peel and slice off the ends of six hard-boiled
eggs so that when set upright they will look like little
barrels : then with a tube-cutter remove _ , , ,' , , ,, , , . ,. , Barrels of
the yolks, and set the barrels in a dish eggs with
over ice ; next fiU the hollows with phea- pheasant
'btivdc sant puree slightly diluted with jellied
sauce, and lay a disc of cooked truffle on the top of each. With the removed yolks make the sauce given for No. I, Menu xxxii. Garnish the dish with broken aspic jeUy and curls of celery. The proportions for six barrels should be four large tablespoonfuls of minced pheasant mixed with two tablespoonfuls of strongly reduced sauce made on the lines of sauce a la Gogue (page 2), with which (during the cooking of the broth) a quarter ounce of gelatine has been dis- solved. Let the salad sauce, quite cold, accompany the dish in a boat.
2. A very good rechauffe. Pick separately the white meat from the remains of a cold turkey — about twelve ounces, freed from skin, xurkey a la sinew, and bone enough — and pass it Chevalihc.
1 52 FIFTY LUNCHES.
through the mincing machine ; out of the meat of one thigh and drumstick trim as many neat little fillets as you can, adding any little trimmings there may be to the mince. With the bones make a pint of broth as described for No. 2, Menu v., and with it prepare a sauce in the same way. To finish the dish, put the mince into a stewpan and dilute it with just sufficient of the sauce to bring it to the consistency of jam, warming the whole gently over a low fire. As for the fillets, dip them into the sauce and roll them in finely pounded crumbs, frying them a golden yellow in boiling fat. Dish the mince inside a circle of mashed potato, arranging the fillets round the outside of it, alternated with rolls of crisply- fried bacon, and let the remainder of the sauce, heated up to steaming-point, be served in a boat.
3. Choose the Brussels sprouts for this dish of the
same size, trim them neatly, and plunge them into
boiling salted water in 3 non-tinned vessel
JjViisscIs
sprotits for three minutes, then drain them in a
Wyvcm's colander. Next take a fricandeau-pan or lai-ge satite-pnn with a cover, the object being to get a wide but shallow vessel in which the sprouts can be well spread out. In this melt an ounce and a half of butter, and, for a pound of sprouts, stir in four 1 ounces of finely minced Spanish onion ; fry this gently over a low fire until the onion atoms are soft but not coloured, then lay the drained sprouts over them, and moisten with sufficient broth to cover nicely, simmer very gently till the vegetables
PLUM-CAKE FRITTERS. 153
are done, then, with a trussing needle, take the sprouts out of the pan, setting them on a dish aside for the present. Pass the broth through a hair sieve with the softened onion, return it to the rinsed-out pan, set it on the fire, and thicken it slightly with a tea- spoonful of rice or cornflour, bringing it to the boil when you do so ; skim, draw the pan back, add two tablespoonfuls of grated Parmesan, a tablespoonful of cream, and the sprouts. Warm gently, and serve in a legumiere with sippets of fried bread.
4. Cut neatly out of slices of cold plum pudding, three-eighths of an inch thick, a number of oblongs — say two and a half inches long and one and a quarter across. Make the batter f'H'^rt"'^ given at page 16, sweetening it with an ounce of powdered sugar, and adding a liqueur-glass of brandy with the squeeze of a lemon. , Marinade the pieces of pudding with sugar, lemon-juice, and a few drops of brandy. When the time arrives for their preparation for the table, lift the pieces with a sUce, and lay them on a clean, dry cloth, finish off the batter with the whipped white, dip the pieces into it, and pass them into a bath of boiling fat. Then drain, dry, and serve in a hot dish, sprinkled with powdered sugar. This is a good sauce : — Beat two ounces of sifted sugar with eight ounces of butter to a cream, add a liqueur-glass of brandy, sheny, or madeira, keep it in a cool larder, and serve in a cold sauce-boat.