Coulis D'ecrevisses

Craw-fish Cullis, The first Preparation of this Coulis is the same as the general Cullis; when the Glaze is formed in the Stew-pan, add Broth according to the Quantity required; trim off the Tails of half a hundred of Craw-fish, pound the Inside of the Bodies, and dry the Shells on the Fire, or in the Oven, to pound with the rest; sift the Cullis through a Sieve, and put some in the Mortar with the Craw-fish; when properly pounded, sift all together in a Lawn Sieve, or a Cloth Strainer with Ex-pression: this Cullis will serve in whatever you think proper; the Tails serve to garnish Soups or Ragouts.

Meagre Cullis is done in the same Manner, using meager Broth, Carps, or any other Kind of Fishes.

The French use three different Names to signify much the same Thing, viz. Coulis, Consommé, and Restaurant. The first is the weakest and clearest, and is often made with a little Flour, Butter, and Broth, for the sake of giving a proper Colour to any Sauce; excepting those Coulis made of Roots or Seeds, which I have distinguished by the Name of Porridges and Purée. The second is stronger of Meat, and is for the Purpose of adding Goodness and Strength to whatever it is mixed with. The last is for the same Purpose, and made as rich in Taste and Flavour, as Meat, Poultry, Game, and proper Seasoning can make it, from which it has the Name of Resiorative. This is the true Foundation of Cookery, and wherein every one ought to be as perfect as possible.

Coulis à La Reine - Queen's Cullis

Prepare a Stew-pan for this as all others, with Slices of Fillet of Veal, a sew Bits of Ham and Roots; soak it on a slow Fire without letting it catch at Bottom, and add some Broth of a natural Colour; you may also add half of an old Fowl, or a whole one, to give it more Strength; simmer it as all former Cullis; pound one or two Breasts of Fowls or Chickens, with half a Handful of Sweet Almonds scalded, a few hard Yolks of Eggs, and Bread Crumbs soaked in Broth; mix all together in the Mortar, and strain it in a Stamine, rubbing it hard with a wooden Spoon; you may add a little Cream to give it a finer white: This is often used, and ought always to be warm, as the Liaison, without boiling; and the same Rule must be observed with every Thing where Eggs are Part of the Composition, Coulis de Jambon.

Ham Cullis

This is done with Slices of Veal Fillet, a Sufficiency of Ham to give it a pretty strong Taste, and all Sorts of Roots: give it the same Colour as the general Cullis; then add Broth without Salt, a Glass of white Wine, a Faggot of Thyme and Parsley, half a Laurel Leaf, one Clove of Garlick, a few Mushrooms, Chibbo or Shallot; finish as usual, and sift it through a Stamine Coulis Bourgeois.

A Family Cullis

Take a Bit of Butter rolled in Flour, stir it in your Stew-pan till it takes a fine yellow Colour; then add small Broth, a little Gravy, a Glass of white Wine, a Faggot of Parsley, Thyme, Laurel, sweet Basil, two Cloves, a Little Nutmeg, or Mace, a few Mushrooms, whole Pepper and Salt; boil for an Hour on a slow Fire, and sift it in a Lawn Sieve, when well skimmed from Fat. This Cullis is made either with Meat or Fish-broth, according as you please.