Purees Of Poultry And Game
Description
This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Purees Of Poultry And Game
Comprising Pure"e of Fowl d la Reine.
d la Princes8e.
d la Celestine.
Purie of Pheasants d la Dauphine.
d I'Anglaise.
Partridges d la Beaufort.
d la Balzac.
" d la Chantilly.
362. Puree Of Fowl A La Reine
Roast off two good-sized young fowls, clear all the meat from the bones, chop and pound it thoroughly with half a pound of boiled rice ; dilute it with three pints of chicken broth, made with the skins and carcasses of the two fowls used for the puree, and rub it through a tammy with the aid of two wooden spoons, into a large dish. Take the puree up into a soup-pot, and put it away in the larder till dinner-time ; then warm it, with the usual precaution to prevent its curdling; mix with it a pint of boiling cream, and having ascertained that the seasoning be correct, send to table,
363. Puree Of Fowl A La Printaniere
Prepare the puree of fowls as for the preceding soup; just before sending it to table, add the boiling cream, and then pour the purge into the soup-tureen containing a pint of asparagus-heads boiled green.
Send a plate of fried croutons to be handed round to the guests. 8
364. Puree Of Fowl A La Princesse
Prepare the puree 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-barley, well blanched and boiled for two hours in some white chicken broth. Ascertain that the seasoning be delicate, and send to table.
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 bleached Jordan almonds, and eight yelks of eggs, beginning with the almonds, then adding the yelks of eggs, and lastly, the fowl. Dilute with the chicken broth made with the carcasses of the fowl; rub the puree 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.
366. Puree Of Red-Legged Partridges A La Conti
Roast off two brace of red-legged partridges; take the meat from them, make a consomme with their carcasses, pound the meat thoroughly, mixing therewith half a pound of barley boiled for the purpose; dilute with the consomme, rub it through the tammy, and having made the puree sufficiently hot (taking care that it be not too thick), send to table with a plate of Conde croutons, to be handed round.
367. Puree Of Pheasants A La Royale
Roast off a brace of pheasants, take out the fillets and white part of the legs; make a consomme with the remainder. Pound the fillets, etc, with a proportionate quantity of boiled rice, dilute with the consomme, and rub the puree through the tammy; finish with a small piece of game glaze or essence, and serve.
The croutons to be sent in a plate as usual.
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