Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Soup | not in our table | 0 |
| Truffle | 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 pinch of salt
- a piece of mace one inch square
- a small piece of onion
- a piece of butter the size of an egg
- one large tender chicken from the soup pot in which it is boiled as soon as it i
- one inch square
- one truffle which mix
- butter the size of an egg
- pepper
- salt
- nutmeg
- mace
- parsley
Directions
MRS. S. B. DANA, WEST ROXBURY, MASS. (1890).
Take the white meat of one large tender chicken from the soup pot in which it is boiled as soon as it is tender. By using the chicken of which soup has been made it is flavored with the vegetables, and more juicy than cold chicken. Cut the chicken in small dice, and leave in a cool place else it will soon dry. Into ½ pt. of milk mix smoothly 1 oz. sifted flour, a shake of red pepper, a pinch of salt, the same of nutmeg, and a piece of mace one inch square, a small piece of onion, a little bunch of parsley, and a piece of butter the size of an egg. Let it boil for fifteen minutes, then add the beaten yolk of an egg. If it gets too thick, thin with cream. Strain through a fine sieve. Having made the sauce, chop up one truffle which mix with the chicken, then put the chicken and sauce in a saucepan together, and make very hot. Pour it into puff paste shells, with a thin slice of truffle on the top of each.