A White Cullis

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (13)
  1. Cut a piece of veal into small bits, with some thin slices of ham, and two onions cut into four pieces.
  2. Moisten the mixture with broth, seasoned with mushrooms, a bunch of parsley, green onions, and three cloves.
  3. Stew the mixture.
  4. When stewed, remove the meat and roots with a skimmer.
  5. Add a few crumbs of bread and let it stew softly.
  6. Take the white of a fowl, or two chickens, and pound it in a mortar.
  7. Add the pounded fowl white to the cullis, ensuring it does not boil.
  8. If the cullis is not white enough, pound two dozen blanched sweet almonds and add them.
  9. Boil a glass of milk and add it to the cullis.
  10. Season the cullis to taste.
  11. Strain the cullis.
  12. Put the strained cullis in a small kettle and keep it warm.
  13. This cullis can be used for white loaves, white crust of bread, and biscuits.
Original Text
A White Cullis. Take a piece of veal, cut it into small bits, with some thin slices of ham, and two onions cut into four pieces; moisten it with broth, season'd with mushrooms, a bunch of parsley, green onions, three cloves, and so let it stew. Being stewed, take out all your meat and roots with a skimmer, put in a few crumbs of bread, and let it stew softly: take the white of a fowl, or two chickens, and pound it in a mortar; being well pounded, set it in your cullis, but it must not boil, and your cullis must be very white; but if not white enough you must pound two dozen of sweet almonds blanched, and put into your cullis; then boil a glass of milk, and put it in your cullis; let it be of a good taste, and strain it off; then put it in a small kettle, and keep it warm. You may use it for white loaves, white crust of bread and bisquets.
Notes
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