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Ingredients 9 ingredients

  1. White sauce
  2. Cut
  3. Water
  4. Blood
  5. Butter
  6. Lemon
  7. a gill of vinegar
  8. Hazelnut
  9. Onions
Contains MilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Hazelnut High in vitamin E · High in unsaturated fat

    High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To prepare.--Soak it in lukewarm water for about three hours, trim it and free it from skin, blood, and small fibres;
  2. then drain and wipe it dry.
  3. Stuff or fill it with sausage-meat, to which you add previously two or three onions chopped fine.
  4. To cook.--When thus prepared, envelop it in buttered paper, set on the spit before a good fire, baste often, remove the paper a few minutes before taking it from the fire, then serve warm with a piquante, poivrade, or ravigote sauce.
  5. It may also be served with a vinaigrette.
  6. To bake.--When prepared as directed above, put it in a baking-pan;
  7. spread a little butter over, put a little water in the bakepan and set in a quick oven, baste and turn over two or three times, and when done, serve with the gravy and the same sauces as if it were roasted.
  8. In Gratin.--Soak, drain and wipe it dry as directed.
  9. Cut it in slices and put them in a crockery or other pan;
  10. turn a white sauce all over, then sprinkle on half a gill of vinegar or the juice of a lemon, dust with bread-crumbs, put half a dozen lumps of butter, each about the size of a hazelnut, all over;
  11. bake in a rather quick oven.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Spatula
  • Colander
  • Pastry brush