Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| 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
- 1/4 pound of butter
- 1/2 pint of milk
- 1/2 pint of cream
- one chicken
- 2 full tablespoonfuls of flour
- 2 yolks
- 1 white of eggs
- 1/2 teacup of mushroom water
Directions
[Quantity for one chicken.]
Boil the chicken sufficiently to eat; take it out and let it get cold; take all the white meat and chop up very fine with mushrooms and a celery stalk; take 1/4 pound of butter, 2 full tablespoonfuls of flour, 2 yolks and 1 white of eggs, 1/2 pint of milk, 1/2 teacup of mushroom water, into which a little nutmeg has been grated, 1/2 pint of cream. Mix the butter and flour together, boil the milk and cream and mushroom water, into which put the butter and flour; this will make a rich sauce, which is seasoned to taste. When cooled a little add the beaten eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir while boiling, pour out in a platter, let get cold; make in shape of mutton cutlets or chops, take the ribs and put in for stems; then roll cutlets in beaten egg into which bread has been grated, put into hot lard and fry a delicate brown. Garnish with French pease and parsley, or mushrooms and parsley. Serve hot.