364. PUREE OF FOWL A LA PRINCESSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Prepare the purée of fowl in the usual manner.
  2. Mix the boiling cream into the purée.
  3. Pour the purée into the tureen containing the quenelles and pearl-barley.
  4. Ascertain that the seasoning be delicate.
  5. Send to table.
Original Text
364. PUREE OF FOWL A LA PRINCESSE. Prepare the purée of fowl in the usual manner, and having mixed the boiling cream in it, pour it into the tureen containing three dozen very small quenelles of fowl, and four ounces of Frankfort pearl-bar- ley, well blanched and boiled for two hours in some white chicken broth. Ascertain that the seasoning be delicate, and send to table.
Notes
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