Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- a tablespoonful of flour
- three dozens of mushroom-buttons
- mace
- salt
Directions
Divide into small, thick, handsome slices of equal size, about a couple of pounds of veal, quite free from fat, bone, and skin; dissolve a couple of ounces of butter in a wide stewpan, and just as it begins to boil lay in the veal, and shake it over the fire until it is quite firm on both sides, but do not allow it to take the slightest colour. Stir in a tablespoonful of flour, and when it is well mixed with the cutlets, pour gradually to them, shaking the pan often, sufficient boiling veal gravy to almost cover them. Stew them gently from fifteen to sixteen minutes, or longer should they not be perfectly tender. Add a flavouring of mace, some salt, a quarter-pint of rich cream, a couple of egg-yolks, and a little lemon-juice, observing, when the last are added, the directions given for a _blanquette_ of veal, page 229. Strips of lemon-rind can be stewed in the gravy at pleasure. Two or three dozens of mushroom-buttons, added twenty minutes before it is served, will much improve this fricassée.
SMALL ENTRÉES OF SWEETBREADS, CALF’S BRAINS AND EARS, &c. &c.
For tables of which the service consists rather of a great variety of light dishes (_entrées_) than of substantial English fare, the ears, brains, sweetbreads, gristles or _tendrons_, and the tail of a calf, may be dressed in many different ways to supply them; but they require a really good style of cookery, and many adjuncts to render them available for the purpose, as they do not possess much decided natural flavour, and their insipidity would be apt to tire if it were not relieved by the mode of preparing them. We shall give some few especial receipts for them in the chapter on Foreign Cookery, should sufficient space remain open for us to admit them; and insert here only such slight general directions as may suffice for preparing some of them in a simple form; as they are not in reality of first-rate importance. All of them may be served with good curried, or highly-flavoured tomato-sauce, after having been stewed in strong broth or gravy. The brains and sweetbreads cut into small dice or scallops, and mixed with _béchamel_, or with common white sauce, may be used to fill small _vol-au-vents_, or patty cases. The ears are usually filled in part with forcemeat, or a preparation of the brains, and placed upright when dished; and the upper part is cut into narrow fringe-like strips. For “_Tendrons de Veau_,” and “Breast of veal rolled and stewed,” the reader is referred to Chapter XXXIV.
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