362. PUREE OF FOWL A LA REINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for the puree
to finish
Instructions (5)
  1. Roast off two good-sized young fowls, clear all the meat from the bones, chop and pound it thoroughly with half a pound of boiled rice;
  2. dilute it with three pints of chicken broth, made with the skins and carcasses of the two fowls used for the purée, and rub it through a tammy with the aid of two wooden spoons into a large dish.
  3. Take the purée up into a soup-pot, and put it away in the larder till dinner-time;
  4. then warm it, with the usual precaution to prevent its curdling;
  5. mix with it a pint of boiling cream, and having ascertained that the seasoning be correct, send to table.
Original Text
362. PUREE OF FOWL A LA REINE. Roast off two good-sized young fowls, clear all the meat from the bones, chop and pound it thoroughly with half a pound of boiled rice; dilute it with three pints of chicken broth, made with the skins and carcasses of the two fowls used for the purée, and rub it through a tammy with the aid of two wooden spoons into a large dish. Take the purée up into a soup-pot, and put it away in the larder till dinner- time; then warm it, with the usual precaution to prevent its curdling; mix with it a pint of boiling cream, and having ascertained that the seasoning be correct, send to table.
Notes
—