Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- 2-1/2 cupfuls of stock
- 1 tablespoonful of gelatine
- 4 tablespoonfuls of butter
- 4 tablespoonfuls of flour
- 2 tablespoonfuls of chopped onion
- 1 tablespoonful of chopped lean ham
- 1 tablespoonful each of chopped carrot
- 1 piece of parsley
- 1 piece of mace
- 1 teaspoonful of salt
- 1/2 teaspoonful of pepper
- half cupful of stock
- a tablespoonful of chopped onion
- a tablespoonful of butter in a saucepan on the fire
- a tablespoonful of flour
- a cupful of beef
- a cupful of claret
- a teaspoonful of mustard
- a teaspoonful of tarragon vinegar gives a robert sauce
- two cloves
- 1 bay-leaf
- 3 cloves
- one containing hot water
- pepper
- salt
- cloves
- thyme
- parsley
Directions
Put a tablespoonful of chopped onion and a tablespoonful of butter in a saucepan on the fire. Let them both become brown; then add a tablespoonful of flour, and brown that also. Stir all the time. Add a cupful of beef or brown stock, and cook until the sauce is a little thickened. Season with pepper and salt. Strain it to remove the onion. A sauce poivrade is made by adding to the brown sauce, at the same time that the stock is put in, a cupful of claret, two cloves, a bay-leaf, a little thyme and parsley. In place of claret, a teaspoonful of mustard, the juice of half a lemon, and a teaspoonful of tarragon vinegar gives a Robert sauce.
(CHOPS, CUTLETS, CROQUETTES, AND SEASONING FOR OTHER SAUCES)
2-1/2 cupfuls of stock or consomme. 1 tablespoonful of gelatine. 4 tablespoonfuls of butter. 4 tablespoonfuls of flour. 2 tablespoonfuls of chopped onion. 1 tablespoonful of chopped lean ham. 1 tablespoonful each of chopped carrot and celery. 1 bay-leaf. 3 cloves. 1 piece of parsley. 1 piece of mace. 1 teaspoonful of salt. 1/2 teaspoonful of pepper.
Soak the gelatine in a half cupful of stock. Put the butter in a saucepan; when hot add the chopped vegetables and ham, and let them brown; then add the flour, and let that brown. Stir constantly so it will not burn. When well browned add slowly the stock, then the herbs, spices, salt, and pepper, and let cook for five minutes. Cover the saucepan. Set it into a larger one containing hot water. Draw it to the side of the range to simmer slowly for two hours. Then stir in the soaked gelatine, and let stand another half hour. When ready to serve skim off the fat and strain. If a stock made with knuckle of veal is used, the gelatine will not be needed. It is used to give smoothness. This is the richest of the brown sauces, and in French cooking is used as the basis, or seasoning, for them all. If too thick dilute with stock.