Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- half cupfuls of thick cream--some mixtures take more cream than others
- half teaspoonful in hot
- a dash of nutmeg
- salt
- pepper
- nutmeg
Directions
Cut the breast from a chicken or turkey, also the white meat from the wings; remove the skin and fat, and with a knife scrape the meat so as to free it from the sinews. Place the scraped meat in a mortar and pound it to a paste; incorporate into it gradually, while pounding, the white of an egg; this will moisten it a little so it will pass more easily through the sieve. After it is thoroughly macerated, take a little at a time and with the pestle or spoon rub it through a sieve; it passes through better when a little is worked at a time. Put the pulp in a bowl, season it with salt, pepper, and a dash of nutmeg. Set the bowl on cracked ice and stir in slowly (as you add oil to Mayonnaise) one or one and a half cupfuls of thick cream--some mixtures take more cream than others; stir continually, using a wire whip if convenient. When it is a consistent paste, try it by dropping a half teaspoonful in hot (not boiling) water and let it poach; if it is too thick add more cream, if too thin add a little beaten white of egg. The sample should poach for ten minutes, and when cut should be smooth and firm, but not tough.