Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad | not in our table | 0 |
| Trout | 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 gills of the best salad oil as in the case of mayonnaise
- an ounce of salmon trout parsley
- a gill of cream over ice
- one young onion
- six tarragon leaves
- six fillets of anchovy freed from oil
- five hard-boiled yolks of egg
- two raw yolks
Directions
{For a summer luncheon party.)
Truite aaumon^e h. la r^moulade.
(Euf8 poch^s k la Crispi ipaule d'agneau k la Frincesse.
Asperges froids k la cr&me.
Fouding de bananes aux fraises.
Canapes de caviar.
I. Turn to Menu xxii. and follow the recipe there
given, substituting this sauce : — Scald and mince as
finely as possible half an ounce of
Salmon trout parsley, the same of chervil, the green
a la remou- , , . ■, ■ l
lade. stem or one young onion, and six tarragon
leaves ; pound them in a mortar with six fillets of anchovy freed from oil, a dessert- spoonful of French mustard, and five hard-boiled yolks of egg ; pass the puree through a hair sieve into a bowl laid over ice, beat into it two raw yolks, and drop by drop two gills of the best salad oil as in the case of mayonnaise ; finish with a dessert- spoonful of the best French vinegar and a table- spoonful of finely minced pickled gherkins. Keep the sauce as cold as possible.
jTat't/F' 2- This Will be found at page 70.
BANANA PUDDING WITH STRAWBERRIES. i6i
3. And this at page ^K. For the sauce Shoulder of a la Fnncesse see page 71. Princesse.
4. Wash, trim, and cook the asparagus as usual, release the bundle and lay the vegetable in a legumiere over ice with ice in a dish
over it. Before serving season it with ^°^^ aspara- salt and pepper, and sprinkle it with cream. tarragon vinegar. For the sauce put a gill of cream over ice and beat it with a whisk till stiff, serving it in a cold sauce-boat.
5. For this see No. 3, Menu xxiii. N.B. — A com- pote of fresh strawberries, set in syrup Banana pud- as described in page 75, might be served ding with sepai-ately, the pudding being steamed in ^irawbtirttes. a plain charlotte-mould, and glazed when cold with, apricot glaze.
6. For these see page 78.