Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Mutton | not in our table | 0 |
| Smelt | not in our table | 0 |
| Truffle | 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
- 1/2 cupful of white wine
- 3 tablespoonfuls of liquor from the mushroom can
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- one cupful of stock
- a dash of cayenne
- a tablespoonful of butter in a chafing-dish
- a piece of venison steak
- a slice of mutton cut from the leg into a hot chafing-dish
- 12 smelts
- 1 dozen canned mushrooms
- 1 truffle
- two spoons
- half canful of tomatoes
- two people met who did not say
- one third their weight of gruyere cheese
- one sixth their weight of butter
- salt
- cayenne
- pepper
Directions
12 smelts. 1/2 cupful of white wine. 3 tablespoonfuls of liquor from the mushroom can. 1 tablespoonful of butter. 1 tablespoonful of flour. 1 dozen canned mushrooms. 1 truffle.
Cut down the back of the smelts, and remove the bone; close the fish, and lay them in the chafing-dish with the wine and mushroom liquor taken from the can. Cook until done, which will take five or six minutes. Remove and place the smelts on a hot dish. Mix with the liquor in which they were boiled one cupful of stock; rub together the butter and flour, and stir this in also, leaving it on the spoon until by stirring it is dissolved. (This method prevents its getting lumpy.) Then add the chopped mushrooms and chopped truffle. Season with salt and paprica or a dash of cayenne. Cook, stirring all the time until the sauce is creamy; then pour it over the fish. Serve with croutons.
This is a good supper dish.
Put a tablespoonful of butter in a chafing-dish. When it is very hot, lay in a piece of venison steak; let it cook a minute on both sides. Use spoons for turning the meat, so as not to pierce it. When the surfaces are seared, add a glassful of currant jelly, and baste the venison constantly with the liquid jelly until cooked rare. Extinguish the flame, and cut and serve the meat from the chafing-dish.
Lay a slice of mutton cut from the leg into a hot chafing-dish; turn it constantly, using two spoons, until it is cooked rare. Extinguish the flame, and cover the meat with a maitre d'hotel sauce (page 286). If preferred, spread it with currant jelly or with plum sauce; or prepare it the same as venison, with a little butter, and, instead of jelly, add a half canful of tomatoes, and finish the cooking in the same way. Season with a little onion-juice, pepper, and salt.
A small steak can be pan-broiled in the same way. For beef a maitre d'hotel sauce must be used. A Delmonico steak or a small porterhouse steak, with the bones removed, are the best cuts to use.
Any meat cooked in the chafing-dish should have all the fat trimmed off, so that there will be less odor.
WELSH RAREBIT AND GOLDEN BUCK
Receipts for Welsh Rarebit and Golden Buck are given on pages 371 and 372.
BRILLAT-SAVARIN
Savarin gives this receipt, which he says is taken from the papers of a Swiss bailiff. He says: "It is a dish of Swiss origin, is healthy, savory, appetizing, quickly made, and, moreover, is always ready to present to unexpected guests."
He relates an anecdote of the sixteenth century of a M. de Madot, newly appointed Bishop of Belley, who at a feast given in honor of his arrival, mistaking the fondue for cream, eat it with a spoon instead of a fork. This caused so much comment that the next day no two people met who did not say: "Do you know how the new bishop eat his fondue last night?" "Yes; he eat it with a spoon. I have it from an eye-witness." And soon the news spread over the diocese.
"Weigh as many eggs as you have guests. Take one third their weight of Gruyere cheese, and one sixth their weight of butter. Beat the eggs well in a saucepan; add the cheese, grated, and the butter. Put the saucepan on the fire and stir until the mixture is soft and creamy; then add salt, more or less, according to the age of the cheese, and a generous amount of pepper, which is one of the positive characters of the dish. Serve on a hot plate. Bring in the best wine, drink roundly of it, and you will see wonders."