Puree Of Chicken A La Napolitaine Puree De Poulet A La Napolitaine

Pound in a mortar one pound of cooked chicken, which is freed from skin. Pound separately half a pound of Valentia almonds, which have been blanched (vol. i. page 323) and their skins removed; mix the pounded chicken with the almonds, add a pinch of salt, four raw yolks of egg, three pints of well-flavoured white stock (vol. i.) either from veal, rabbit, or chicken, and a pint of single cream; then stir altogether, and pass the puree through the tammy cloth, taking care to pass as much as possible of the meat and almonds. Put this prepared puree into a clean saucepan, and stand it in the bain-marie on the stove, give it an occasional stir with a clean wooden spoon, and when it becomes quite hot it will thicken. Garnish the puree with a tablespoonful of fine shreds of cooked chicken cut in lengths of about one inch, a dessertspoonful of ox tongue similarly cut, and a tablespoonful of picked parsley leaves.

Duck Soup A La Rowen Potage De Caneton A La Rowen

Put into a stewpan four onions peeled and cut into Julienne shreds, two leeks, two cleansed green capsicums, two shredded French gherkins, the finely shredded peel of one orange freed from pith, and the strained juice of four oranges ; take the meat from a cooked duck, free it from skin and bones, and cut it into shreds like Julienne, add one pint of good Brown sauce (vol. i.), two wineglasses of sherry, three quarts of good-flavoured Gravy stock (vol. i.) ; put the bones and skin from the duck into a piece of muslin with a bunch of herbs, and simmer in the liquor, boil steadily for one hour, during which time keep skimmed now and again ; then add the puree from six tomatoes, and a quarter of a pound of cooked Patna rice, bring to the boil, remove the herbs etc. in the muslin and pour the soup into a hot tureen. This is an excellent method of using up any other birds, such as pheasant etc.

Dunbar Cream - Creme A La Dunbar

Take some really well-flavoured chicken, veal or rabbit stock (vol. i.), allowing about one quart to four persons; bring this to the boil, and for each quart add two ounces of Marshall's Creme de Riz which has been mixed in a basin with two gills and a half of cold stock and a saltspoonful of Marshall's Coralline Pepper; stir these together over the fire till the mixture boils, then let it simmer gently on the side of the stove for about ten minutes, mix with it the contents of one quart tin of okra,1 four large sliced tomatoes, one wineglass of white wine, and three raw yolks of eggs that have been mixed with half a pint of single cream. Rub all this together through a clean tammy cloth and put it into the bain-marie to get quite hot. Cut some savoury custard (vol. i. page 56) in any little fancy shapes and add them with, for each quart, one dozen sauce oysters that have been cut into three or four pieces, together with the strained liquor from the same that has-been made hot in the bain-marie. Serve at once.