Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Garlic | 1 clove (3g) | 4 |
| Syrup | not in our table | 0 |
| Meat | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Truffle | 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
- three gills of broth
- three gills of weak syrup
- two ounces of minced onion
- an ounce of butter
- a pint of hare broth in the same way
- a tablespoonful of apricot jam
- a teaspoonful of rice-flour
- a teaspoonful of herbs
- a piece of garlic the size of a small pea in a muslin bag
- an ounce of glaze
- a gill of pure meat gravy
- one long piece from each side
- half chestnuts in the way given at page 52
- two broths blended
- six good-sized cooking apples
- one good-sized apple into quarter-inch squares
- two crystallised apricots
- six medium-sized uncooked truffles will be required
- six little oval tartelette-cases made out of the paste described at pasiy^ases
- half proportions to cover
Directions
(December.')
Br6me-de-meT k, la MontreuU.
Escalopes de li^vre k la Czarine.
Fommes aux fruits ^ la Farisienne.
Croustades de truffes.
I. This dish may be made with any white fish. I take sea-bream for a change. Remove the flesh of a fish weighing a pound or pound and a Sea^ream a quarter in one long piece from each side. Make three gills of broth with the bones, using milk for the moistening. Cook the fillets in this as explained for poached salmon, Menu vii. ; set them aside under a weight, and strain in the broth. Thicken this with three-quarters of an ounce of butter and the same of flour, skim, add half a pot of Ruff's cream of lobster, stir well over the fire, and strain through a hair sieve. Return the sauce to the rinsed-out stew- pan, and, setting it over a quick fire, bring to the boil, reducing one-third of its quantity, and stirring continually till that has been effected. Now butter a gratin-dish, and having trimmed each fillet neatly in an oval form, lay them side by side upon it ; mask them with the sauce, smoothing it with a palette- knife, push the dish into the oven to heat thoroughly, then garnish all round with separately cooked balls of potato cut with an inch scoop, and serve.
APPLES WITH FRUIT A LA PARISIENNE. 155
2. Prepare as many neat fillets as the back of a hare will yield in the manner described for the cutlets in No. i, Menu i. Make a pint
of hare broth in the same way, and f^^tS^ strain when it is ready. Now lay the fillets in a saute-pan, moisten with enough of the broth just to come level with their surfaces, cover, and stew very gently till tender. While this is pro- ceeding, stew a dozen and a half chestnuts in the way given at page 52, using the remainder of the hare broth for the moistening. When both are ready pile the hare fillets in the centre of a hot entree-dish, arrange the chestnuts in a circle round them, and keep them hot while, with a roux pre- pared beforehand, you thicken the two broths blended ; boil, skim, and pour through a strainer over the fillets, serving at once.
3. Pare, quarter, and core six good-sized cooking apples, put them in a stewpan, and cover them with three gills of weak syrup, adding the ^^^^^^ ^.^,^ juice and zest of a lemon and a few fruit d la drops of cochineal. Set over a low fire, ^«'''S2«»"«. and simmer gently till just tender. Make a border of rice in a pint border-mould with a hollow rim, sweetening, and flavouring the rice with lemon. Cut one good-sized apple into quarter-inch squares, also cut up a pear in the same way, and when the quarters of apple have been cooked sufficiently and removed from the syrup, put the little squares into it and stew them in like manner. Have ready a mince cut from two crystallised apricots and two greengages,
iS6 FIFTY LUNCHES.
and choose a dozen preserved cherries. When the squares are ready, strain off the syrup, putting the former with the minced apricot and greengage. Now put the syi'up into a stewpan with a tablespoonful of apricot jam and a liqueur- glass of kirsch ; boil, adding a teaspoonful of rice-flour, straining it ofE through a hair sieve when it is ready. Now, having kept the rice in its mould in a cold place, and having the apple quarters, the mince, and ,syrup also cold, turn out the former upon a glass dish, fill the hollow with the mince, and pile the apple quarters dome- wise over all, pour the syrup over this, and dot the cherries over the surface tastefully, using a trussing needle for the operation. Cream should be handed round with this.
4. Six medium-sized uncooked truffles will be required for this, and six little oval tartelette-cases
made out of the paste described at pasiy^ases. P^g^ ^^- Clean carefully, pare, and cook
the truffles in enough chicken broth and sauterne in half and half proportions to cover them, putting in with them two ounces of minced onion, a teaspoonful of herbs, and a piece of garlic the size of a small pea in a muslin bag, and half an ounce of butter ; boil for ten minutes, and let the truffles get cold in the liquid ; then take them out and cut them into little squares or slices, thicken the broth, adding half an ounce of glaze or a gill of pure meat gravy, boil, skim, and strain into another stewpan, put in the truffles, heat up gently, heat the cases also, fill them, and serve immediately as hot as possible.