Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 small spoonful of rich white sauce
- an ounce of butter has been dissolved
- a large saltspoonful of salt
- a spoonful of thick cream
- six fresh hard-boiled eggs
- 2 large
- 1 tablespoonful
- 1 dessertspoonful
Directions
(_Author’s Receipt._)
Form into balls about half the size of a filbert either the cutlet-mixture or the pounded lobster of Chapter III., roll them in the sifted coral, warm them through very gently, have ready some hot patty-cases (see page 361), pour into each a small spoonful of rich white sauce, or _Sauce à l’Aurore_ (see page 118), lay the balls round the edge, pile a larger one in the centre, and serve the whole very quickly. The Dresden patties of page 387 may be thus filled.
GOOD CHICKEN PATTIES. (ENTRÉE.)
Raise the white flesh entirely from a young undressed fowl, divide it once or twice, and lay it into a small clean saucepan, in which about an ounce of butter has been dissolved, and just begins to simmer; strew in a slight seasoning of salt, mace, and cayenne, and stew the chicken very softly indeed for about ten minutes, taking every precaution against its browning: turn it into a dish with the butter, and its own gravy, and let it become cold. Mince it with a sharp knife; heat it, without allowing it to boil, in a little good white sauce (which may be made of some of the bones of the fowl), and fill ready-baked patty-crusts, or small _vol-au-vents_ with it, just before they are sent to table; or stew the flesh only just sufficiently to render it firm, mix it after it is minced and seasoned with a spoonful or two of strong gravy, fill the patties, and bake them from fifteen to eighteen minutes. It is a great improvement to stew and mince a few mushrooms with the chicken.
The breasts of cold turkeys, fowls, partridges, or pheasants, or the white part of cold veal, minced, heated in a _béchamel_ sauce, will serve at once for patties: they may also be made of cold game, heated in an _Espagnole_, or in a good brown gravy.
PATTIES À LA PONTIFE. (ENTRÉE.)
(_A fast day, or Maigre dish._)
Mince, but not very small, the yolks of six fresh hard-boiled eggs; mince also and mix with them a couple of fine truffles,[120] a large saltspoonful of salt, half the quantity of mace and nutmeg, and a fourth as much of cayenne. Moisten these ingredients with a spoonful of thick cream, or _béchamel maigre_ (see page 109), or with a dessertspoonful of clarified butter; line the patty-moulds, fill them with the mixture, cover, and bake them from twelve to fifteen minutes in a moderate oven. They are excellent made with the cream-crust of page 347.
Footnote 120:
The bottled ones will answer _well_ for these.
Yolks hard-boiled eggs, 6; truffles, 2 large; seasoning of salt, mace, nutmeg, and cayenne; cream, or _béchamel maigre_, 1 tablespoonful, or clarified butter, 1 dessertspoonful: baked moderate oven, 12 to 15 minutes.
_Obs._—A spoonful or two of jellied stock or gravy, or of good white sauce, converts these into admirable patties: the same ingredients make also very superior rolls or cannelons. For Patties à la Cardinale, small mushroom-buttons stewed as for partridges, Chapter XIII., before they are minced, must be substituted for truffles; and the butter in which they are simmered should be added with them to the eggs.