Poulet en Purée

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Pound till smooth 1/2lb. of minced chicken (or any white meat).
  2. Work into it the yolks of three raw eggs, 2oz. freshly ground (or pounded) almonds, and half pint single cream or new milk.
  3. Rub down smoothly 11/2oz. crème de riz, in a gill of milk.
  4. Stir the crème de riz mixture over the fire with three-quarters of a pint of strong chicken stock, until it boils.
  5. Add the chicken, almonds, etc., to the boiling stock mixture.
  6. Stir it all over the fire till thick, but without letting it boil.
  7. Serve piled up in a dish with a garnish of oysters, seasoned with lemon juice and cayenne, dipped in batter and fried.
Original Text · last edited 4 days ago
Poulet en Purée.—Pound till smooth ½lb. of minced chicken (or any white meat), then work into it the yolks of three raw eggs, 2oz. freshly ground (or pounded) almonds, and half pint single cream or new milk; rub down smoothly 1½oz. crème de riz, in a gill of milk, and stir it over the fire with three-quarters of a pint of strong chicken stock, until it. boils, when you add to it the chicken, almonds, etc., and stir it all over the fire till thick, but without letting it boil. Serve piled up in a dish with a garnish of oysters, seasoned with lemon juice and cayenne, dipped in batter and fried.
Notes
—