Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
192
Calories
7g
Protein
17g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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
- 3 tablespoons of fine butter
- a pinch of tarragon
- 1 minced shallot
- 2 teaspoonsful of vinegar
- 3 yolks of eggs
- vinegar
Directions
1
MRS. RICHMOND PEARSON, ASHEVILLE, N. C.
2
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
3
Put in a saucepan 1 minced shallot, salt and pepper, bruised pepper, tarragon, chervil. Add 2 teaspoonsful of vinegar, reduce it until it is dry. Add 3 yolks of eggs, stir it, throwing in it by degrees 3 tablespoons of fine butter. Pass your sauce through a sieve, add a pinch of tarragon and chervil, chopping very fine. When done, this looks very much like a rich boiled custard, with chopped green in it.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg