365. PUREE OF FOWL A LA CELESTINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
to be served with
Instructions (6)
  1. Roast off two fowls.
  2. As soon as they are cold, pound the meat thereof in a mortar, together with six ounces of blanched Jordan almonds, and eight yolks of eggs, beginning with the almonds, then adding the yolks of eggs, and lastly the fowl.
  3. Dilute with the chicken broth made with the carcasses of the fowls.
  4. Rub the purée through the tammy, and put it into a soup-pot, to be kept in the cool till dinner-time.
  5. After having warmed it, add a pint of boiling cream, and send to table.
  6. A plate of duchess’ crusts should be sent to table with this soup, to be handed round.
Original Text
365. PUREE OF FOWL A LA CELESTINE. Roast off two fowls; as soon as they are cold, pound the meat thereof in a mortar, together with six ounces of blanched Jordan almonds, and eight yolks of eggs, beginning with the almonds, then adding the yolks of eggs, and lastly the fowl. Dilute with the chicken broth made with the carcasses of the fowls; rub the purée through the tammy, and put it into a soup-pot, to be kept in the cool till dinner-time; when, after having warmed it, add a pint of boiling cream, and send to table. A plate of duchess’ crusts should be sent to table with this soup, to be handed round.
Notes
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