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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 1 tablespoonful of lobster meat cut into dice
- 1 tablespoonful of butter
- 1 teaspoonful of flour
- 1/4 cupful of white stock
- 1/4 cupful of cream
- one tablespoonful of salt
- a cupful of salpicon
- 6 mushrooms
- 1 truffle
- one level tablespoonful of butter into a saucepan
- one level tablespoonful of flour
- six patties
- salt
Directions
1 tablespoonful of lobster meat cut into dice. 6 mushrooms. 1 truffle. 1 tablespoonful of butter. 1 teaspoonful of flour. 1/4 cupful of white stock. 1/4 cupful of cream. Salt and cayenne.
Put one level tablespoonful of butter into a saucepan, and when melted add one level tablespoonful of flour; cook, but not brown; add slowly the stock, and stir until perfectly smooth; then add the cream; after it begins to thicken add the lobster meat, the chopped truffle, and the mushrooms cut into dice. Season highly with salt and cayenne or paprica. Let simmer for five minutes. This must be creamy, but not too soft. It can be served as filling for patties or potato croustades, or may be served in paper boxes. This amount makes about a cupful of salpicon, which is enough for six patties.
Crabs are in season during the months of May, June, July, and August. They may be had at other times, but are then light and stringy. Soft-shell crabs are best in July and August. Like lobsters, crabs must be bought while alive, and boiled in the same way. Put them head first into hot water. After five minutes add one tablespoonful of salt, and boil for thirty minutes.
When cold remove the shells, the stomach, which is just under the head, the gills, and the intestine. Take out the meat carefully.