306. PUREE OF GREEN-PEAS A LA VICTORIA.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Just before dinner-time, roast off two plump spring chickens.
  2. As soon as they are taken off the spit, cut the breasts and legs into small members.
  3. Put them into the soup-tureen with two dozen small quenelles of fowl.
  4. Pour on the whole a purée of green-peas, nearly boiling and prepared in the usual manner.
  5. Send to table.
Original Text
306. PUREE OF GREEN-PEAS A LA VICTORIA. Just before dinner-time, roast off two plump spring chickens; as soon as they are taken off the spit, cut the breasts and legs into small members, put them into the soup-tureen with two dozen small quenelles of fowl, and then pour on the whole a purée of green-peas, nearly boiling and prepared in the usual manner, and send to table.
Notes
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