Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one ounce of mild onion
- a pint of strong veal broth
- a pint of rich cream
- two half-grown marrows
- half boiling water
- 1 pint
- salt
- cayenne
- white pepper
Directions
Prepare and boil from half to a whole pint of eschalots by the preceding receipt; unless very large, they will be tender in about fifteen minutes, sometimes in less, in which case the water must be poured from them shortly after it has been changed for the second time. When grown in a suitable soil, and cultivated with care, the eschalots are sometimes treble the size that they are under other circumstances; and this difference must be allowed for in boiling them. Drain them _well_, and mix them with white sauce or gravy, or with good melted butter, and serve them very hot.
A FINE SAUCE, OR PURÉE OF VEGETABLE MARROW.
Pare one or two half-grown marrows and cut out all the seeds; take a pound of the vegetable, and slice it, with one ounce of mild onion, into a pint of strong veal broth or of pale gravy; stew them very softly for nearly or quite an hour; add salt and cayenne, or white pepper, when they are nearly done; press the whole through a fine and delicately clean hair-sieve; heat it afresh, and stir to it when it boils about the third of a pint of rich cream. Serve it with boiled chickens, stewed or boiled veal, lamb cutlets, or any other delicate meat. When to be served as a purée, an additional half-pound of the vegetable must be used; and it should be dished with small fried sippets round it. For a _maigre_ dish, stew the marrow and onion quite tender in butter, and dilute them with half boiling water and half cream.
Vegetable marrow, 1 lb.; mild onion, 1 oz.; strong broth or pale gravy, 1 pint: nearly or quite 1 hour. Pepper or cayenne, and salt as needed; good cream, from 1/4 to 3/4 of pint. For purée, 1/2 lb. more of marrow.