Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Crayfish | 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
- 2 quarts of medium stock
- 3/4 pint of cream
- 1 1/2 pint mould
- a pint of stock
- 50 crayfish
- 6 anchovies
- 1 french roll
- two plates until they are wanted
- one boil
- 8 persons
- 4 sponge-cakes
- 1/2 lemon
- 1/4 glass of sherry
- two together
Directions
_Ingredients._—50 crayfish, ¼ lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, or fish stock. _Mode._—Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar with the butter and anchovies; when well beaten, add a pint of stock, and simmer for ¾ of an hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the roll; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil after it has been rubbed through the tammy. If necessary, add seasoning. _Time._—1½ hour. _Average cost_, 2_s._ 3_d._ or 1_s._ 9_d._ per quart. _Sufficient_ for 8 persons. _Seasonable_ from January to July.
CREAM à la VALOIS.
_Ingredients._—4 sponge-cakes, jam, ¾ pint of cream, sugar to taste, the juice of ½ lemon, ¼ glass of sherry, 1¼ oz. of isinglass. _Mode._—Cut the sponge-cakes into thin slices, place two together with preserve between them, and pour over them a small quantity of sherry mixed with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. Place a little in an oiled mould; arrange the pieces of cake in the cream, then fill the mould with the remainder, let it cool, and turn it out on a dish. By oiling the mould the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water. _Average cost_, 3_s._ 6_d._ _Sufficient_ to fill a 1½ pint mould. _Seasonable_ at any time.