Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- three tablespoonfuls of hot vinegar
- one tablespoonful of chopped parsley
- a pound of butter in a saucepan
- a dash of pepper
- one kind of meat alone
- vinegar
- parsley
- pepper
- salt
Directions
(EGGS, CALF'S HEAD, CALF'S BRAINS, FISH)
Put a quarter of a pound of butter in a saucepan and let it cook slowly until it has browned, then add three tablespoonfuls of hot vinegar, one tablespoonful of chopped parsley, and a dash of pepper and of salt.
CHAPTER XII
Entrees are the dishes served between any of the regular courses.
CROQUETTES
GENERAL DIRECTIONS
[Sidenote: Shape.]
[Sidenote: How to serve.]
Croquettes are simply minced meat mixed with a thick sauce, then rolled into shape and fried. Any kind of cooked meat, fish, shell-fish, hard-boiled eggs, and some kinds of vegetables may be served as croquettes. Croquettes may be plain, using one kind of meat alone, or made richer by combining with it sweetbreads, brains, mushrooms, truffles, etc. Whatever meat mixture is used, the rules for sauce, molding, and frying are the same. The croquettes may be shaped like cylinders, pyramids or chops. The meat should be chopped very fine. (An "Enterprise Chopper" is recommended.) They should be very soft and creamy inside, and should be fried to a light golden color only. Serve them on a napkin and garnish with parsley.
THE ENTERPRISE CHOPPER
This simple machine minces meat very fine, and is useful in making croquettes, forcemeat for stuffings, etc. Where meat having much fiber is put in the chopper, it soon becomes clogged. The end piece can then be taken off, and the fiber clinging to it, which stops the holes, be removed. In making timbales the meat put through the chopper in this way, and then pounded, will sometimes do without being passed through a sieve.