Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- a tablespoonful of onion chopped fine
- a cupful of stock
- a cupful of mixture containing minced veal
- half cooked
- salt
- parsley
- pepper
Directions
Put into a frying-pan some slices of salt pork; when tried out, lay in neatly trimmed and seasoned lamb or veal chops; let them saute until half cooked; remove the chops, and to the pan add a tablespoonful of onion chopped fine; when the onion is cooked add a cupful of stock and a cupful of mixture containing minced veal or chicken, a little ham, and mushrooms, chopped parsley, and truffles if convenient; salt and pepper to taste. Put a spoonful of this sauce on a well-buttered or oiled paper, cut in heart-shape; lay the chop on the sauce, and on the chop put another spoonful of the sauce. Fold the paper over, and plait the edges together so as to completely enclose the chop. Lay the enclosed chops on a buttered dish, and place them in the oven for ten minutes; serve on the same dish very hot. Chops can also be broiled in well-greased paper, and with a little care it is easily done without burning the paper. Heavy writing paper should be used; the fire should be moderate, and the chops turned frequently. They are served in the papers, and are very good, as they hold all the juices of the meat.