(713). Puree Of Chicken (Puree De Volaille)

Cut off two pounds of meat from a cooked chicken, suppress all the skin and nerves, and pound the remainder with a piece of butter and two-thirds of its quantity of very consistent boiled rice. Strain through a tammy (No. 170), and set this puree in a saucepan, season, add to it two spoonfuls of good, well reduced and thick veloute (No. 415), and heat it without allowing it to boil, and without ceasing to stir; incorporate into it at the last moment two ounces of fine butter.

(714). Puree Of Cucumbers (Puree De Concombres)

Peel the cucumbers and suppress the seeds; weigh two pounds of them after they are pared, blanch them for a few minutes in boiling, salted water, drain well, mince and fry them in four ounces of butter, then moisten with sufficient stock (No. 189), to cover, and let them cook and reduce until all the broth is absorbed. Pound them in a mortar adding a pint of very thick bechamel (No. 409), press through the sieve and heat the puree, adding two ounces of fine butter just before serving.

(715). Puree Of Flageolet, Lima Or Broad Beans (Puree De Haricots Flageolets Ou De Lima, Feves De Marais)

Wash two pounds of flageolet beans, and then cook them in six quarts of salted water to which has been previously added two ounces of butter; when done, drain and pound the beans in the mortar, then put them into a saucepan with one pint of very thick bechamel sauee (No. 409), and two tablespoonfuls of meat glaze (No. 401); season with salt, sugar, and red pepper, pass the whole through a sieve, and heat it again without boiling. Should the puree be too thick, add a little cream, and just before serving, two ounces of fine butter.

Lima beans, broad beans and fresh white beans, are to be prepared and finished exactly the same.

(716). Puree Of Game (Puree De Gibier)

Remove one pound of cooked meat from either partridge, snipe, hare, grouse or wild duck suppress all the skin and nerves, and pound the rest with a piece of butter, then rub it through a sieve. Put this pulp into a saucepan, season it with salt, red pepper, and nutmeg, and mix in half a pint of reduced and very thick veloute (No. 415), if for white game, or a brown sauce (No. 414) for brown game; heat it without ceasing to stir and without letting it boil, and just when ready to serve; add two ounces of fine butter. Should a very thick puree be required, then pound the meats with a quarter of its quantity of boiled and very consistent rice, or else with some cooked game forcemeat (No. 62).

(717). Puree Of Garlic (Puree D'Ail)

Peel half a pound of garlic; cook it in plenty of salted water in a covered vessel, then drain and wipe off the moisture. Fry it for a few minutes over a brisk fire in a pan, with two ounces of butter, season with salt and pepper, and take it off and pound it; mix in a few spoonfuls of good, consistent bechamel (No. 409), and set this puree into a saucepan; heat it well without boiling; just before serving stir in apiece of butter and a little melted glaze (No. 401).