| PAGE | |
|---|---|
| [Purée of Fowl à la Reine] | [73] |
| [” ” à la Reine Margot] | [73] |
| [” Hare] | [74] |
| [” Pheasant] | [75] |
| [” Rabbit] | [75] |
Whenever a piece of meat or fowl is added to a soup, it must be added as late as possible, and the soup must not be allowed to boil after it has been added, or even made very hot. If it boils the purée will curdle. Should it by accident do so, it is possible to remedy it by adding a little more stock to the soup, putting it all through a tammy again, and then warming it gently.
Purée of Fowl à la Reine
1 large tender fowl
¹⁄₄ lb. boiled rice
1¹⁄₂ pints water
¹⁄₂ pint cream
Roast the fowl. Cut off all the meat from it. Chop it and pound it. Break the bones and carcase of the fowl. Put them and the skin in a sauce-pan with the water. Bring to a boil and simmer for an hour or two. Skim and strain. Add it to the pounded meat. Pass through a tammy. Add the scalded cream. Season.
Purée of Fowl à la Reine Margot
1 fowl
1 quart water
¹⁄₂ pint cream
3 ozs. pounded almonds
1 tea-cup bread crumbs
Boil the fowl in a quart of water. When the fowl is tender, take it out and set it aside. Skim the broth and pour it into a basin. Cut all the meat off the fowl. Chop it very fine and pound it. Add to it the bread crumbs (which must be very finely grated), and the pounded almonds. Put all through a tammy and add to the broth. Season. Add the boiling cream. The yolks of three eggs can also be added if desired (see [p. 50]).
Purée of Hare
1 small hare
1 quart water or consommé
1 small bouquet of herbs
2 ozs. butter
2 ozs. boiled rice
¹⁄₂ pint Sauterne