Purée of Chicken or White Meat

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

half a pound of cooked white meat
two tablespoonfuls of thick Bechamel sauce ↝ Sauce, homemade, white, thick [Soups, Sauces, and Gravies]
one dessertspoonful of tarragon vinegar
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

When pounded smooth rub the mixture through a coarse hair or fine wire sieve.
Put into the bain marie, and make quite hot, and use.

Original Text

Purée of Chicken or White Meat.—Found half a pound of cooked white meat with two tablespoonfuls of thick Bechamel sauce, one dessertspoonful of tarragon vinegar, one ounce of butter, a little white pepper and salt; when pounded smooth rub the mixture through a coarse hair or fine wire sieve, put into the bain marie, and make quite hot, and use.
See engraving on page 226.

Notes

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