314. PUREE OF ASPARAGUS A LA ST. GEORGE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Prepare a purée similar to the foregoing.
  2. Place in the soup-tureen about three dozen very small quenelles of fowl, and about half a pint of small fillets or shreds of red tongue, cut in the same lengths and thickness as vegetables for Julienne soup.
  3. With a silver spoon stir the soup about gently in the tureen, so as to mix the ingredients with the purée (which must be poured on to them quite hot).
  4. Send to table.
Original Text
314. PUREE OF ASPARAGUS A LA ST. GEORGE. PREPARE a purée similar to the foregoing, place in the soup-tureen about three dozen very small quenelles of fowl, and about half a pint of small fillets or shreds of red tongue, cut in the same lengths and thickness as vegetables for Julienne soup; then with a silver spoon stir the soup about gently in the tureen, so as to mix the ingredients with the purée (which must be poured on to them quite hot), and send to table.
Notes
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