Puree De Champignons - Puree Of Mushrooms

Wash, drain and chop fine 2 pounds of fresh mushrooms, toss them with 4 ounces of butter until their humidity is all evaporated, then add I quart of Bechamel sauce and cook over a slow fire for 15 minutes; rub through a fine sieve; then return them to a clean saucepan; heat without boiling and season to taste.

Note. - Peelings and steins of mushrooms will answer for this purpose; if intended to be mixed with forcemeats the puree requires to be reduced; it may also be thickened with egg yolks.

Puree Ou Sauce A La Soubise - Puree Or Sauce Soubise

Slice and parboil 6 peelel white onions; drain and press them; put them in a saucepan with 4 ounces of butter; cover the pan tightly and set it on the corner of the range, allowing the onions to cook without browning; when done, add a pint of thick Bechamel sauce; rub through a fine sieve and return to the saucepan. Season to taste with salt and cayenne, and finish with 2 ounces of sweet butter.

Puree De Yolaille - Puree Of Chicken Or Turkey

Prepare a large chicken or fowl for boiling; when cooked and cold, remove all the meat from the bones and pound it fine with 2 or 3 spoonfuls of Veloute; then rub through a fine sieve.

Reduce 3 pints of Veloute with some of the broth in which the chicken was cooked and I pint of cream; when very thick add the chicken puree; season to taste and finish with a. piece of butter.

Note. - Do not allow to boil after the puree is mixed with the Veloute.

Puree De Perdreau - Puree Of Partridge

Proceed as for "Puree of Chicken."

All other purees are prepared in the same manner; for dark meats well-reduced brown sauce may be used.

Beurre D'anchoies - Anchovy Butter

Soak and wash I dozen anchovies, wipe them well and free from bones; then pound with 4 ounces of butter and rub through a fine sieve.

An easier method is to mix the prepared anchovy paste with the butter.

Any variety of butter may be prepared by following the principles indicated in the various receipts for almond butter, caviare butter, herring butter, saffron butter, etc. We enumerate a few as follows:

Beurre D'ecrevisse - Crayfish Butter

1. Pound in the mortar the shells of 50 crayfish to a fine pulp, then add 8 ounces of sweet butter and rub through a fine sieve.

Note : To be used the same day.

2. Pound the shells of 50 crayfish to a fine pulp, add 8 ounces of butter; heat the mixture in a pan, then moisten with 3 quarts of water; the butter will now rise to the top; when cold take off the butter, melt it in a small saucepan, strain through a cloth, put in a bowl, and keep for further use.

Beurre De Homard - Lobster Butter

1. Proceed as for crayfish - butter No. 2.

2. Take the coral of a cooked lobster and pound it with 6 ounces of butter; rub through a fine sieve and put away until needed.