Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| 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 ham
- 1/2 pound veal
- 3 pints of the chicken water
- 1 sprig of parsley in center of egg
- 1 box of gelatine in cold water
- 2 whites of eggs
- 2 eggs
- 6 slices
- 4 sides of the chicken
- pepper
- salt
Directions
Take out all the bones in a medium-sized chicken; 1/4 pound ham, 1/2 pound veal, 1/2 can mushrooms, 1/4 can truffles, small piece of onion, a little thyme and parsley. Chop the meat, parsley, thyme, celery, very fine together. Cut the mushrooms in slices; skin the truffles and cut them and put these into the chopped meat; pepper and salt to taste. Where the bones have been taken out stuff tightly with this stuffing; pepper and salt to taste. Tie it in a bag tightly. When done press it over night under a heavy press. Next morning take it out; cut off each end and put it into either a melon mould or charlotte mould. Now take 3 pints of the chicken water, skim off all the grease, put salt and pepper and nutmeg in it. Melt 1 box of gelatine in cold water; take 2 whites of eggs with their shells and put all in chicken water. Put on fire; stir it; let it boil 10 minutes. Strain through a flannel bag. Let it get nearly cold--enough to be dipped up with a spoon. Boil hard 2 eggs; cut the eggs in 6 slices; 1 sprig of parsley in center of egg and put at 4 sides of the chicken with parsley turned down. Pour the jelly all over it; put in ice-box to get cold. Turn it out of mould and garnish dish with water-cresses or celery, frizzed. Duck in glacee can be put up in the same way.