Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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 pound corned ham
- 2 pounds leg veal
- 1 teaspoonful each of royal celery
- 3 sprigs parsley
- 6 hard boiled eggs
- salt
- parsley
- white pepper
Directions
Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6 hard boiled eggs, 1 teaspoonful each of royal celery, salt, and marjoram, 3 sprigs parsley, white pepper, and salt to taste. Line the timbale mould with the paste, first setting it on a greased baking pan; cut the ham and veal into scallops, and the eggs into slices; with them make alternate layers with the seasonings; when all are used, fill with water, wet the exposed edges, and bake in moderate oven 2 hours; when cold open the mould, and serve as may be desired.