Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
64
Calories
1g
Protein
6g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- one half cupful of cream
- one tablespoonful of chopped parsley
- a dash of nutmeg
- two yolks beaten
- half cupful of cream
- parsley
- nutmeg
Directions
1
(FISH AND VEGETABLES)
2
Make a white sauce (page 277), using chicken or veal stock instead of milk.
3
_Allemande._ Remove the Veloute from the fire; add two yolks beaten with one half cupful of cream or milk, one tablespoonful of chopped parsley, and a dash of nutmeg. Put on the fire a moment to thicken, but do not let it boil. Continue to stir for some moments after removing from the fire.
By Mary Ronald ·
Recipe sourced from
gutenberg